Pan Seared and Blackened Yellowfin Tuna
Blackened tuna steak is coated in a bold Cajun-style spice blend with paprika, cayenne, garlic, and pepper, then quickly seared in a hot skillet. The outside forms a dark crust while the center stays tender and rare. A fast, high-protein dish packed with big flavor.
Ingredients
FOR THE CAJUN SEASONING
- 2 teaspoons sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
FOR THE TUNA
- 12 oz yellowfin or ahi tuna, defrosted if frozen
- 1 tablespoon unsalted butter
- 1 tablespoon toasted sesame seeds
- 1-2 sliced scallions (green onions)
- 1 lemon, sliced into wedges
Instructions
- Rinse defrosted tuna under cold running water; pat dry with a paper towel.
- Mix the seasoning spices together in a large bowl. Scatter on a plate.
- Press the tuna into the seasoning or dust the top and bottom of the tuna with the mixture.
- Heat butter or oil in a large skillet over high heat.
- Sear tuna for about 1 minute per side, just until a dark crust forms.
- Remove from the pan and let rest for a few minutes before slicing and serving.
- Garnish with sesame seeds, sliced scallions, and serve with lemon wedges.
Notes
Storage
Store leftover seared tuna tightly wrapped or in an airtight container. Refrigerate and enjoy within 24 hours for best texture.
Garnish with sliced scallions and sesame seeds before serving.
Nutrition
Calories: 342.3kcalCarbohydrates: 7gProtein: 41.5gTotal Fat: 16.5gSaturated Fat: 6.1gCholesterol: 79.7mgSodium: 1815.3mgPotassium: 575.1mgFiber: 2.6gSugar: 1gNet Carbohydrates: 4.3g
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