How to Blacken Seared Tuna

Select only fresh, thick-cut tuna steaks for best results.

Blackened foods often cause confusion concerning their preparation, the spices used and what "blackened" means culinarily. Blackened refers to heavily coating food, usually meat, with a spice mixture and searing it briefly in a hot cast-iron skillet. The temperature of the skillet -- which should reach at least 500 F -- works in tandem with the spices, and a bit of butter, to create a dense, crisp, blackened crust. The heat of the pan cooks the food, usually within a couple minutes. Blackened foods traditionally use a Creole or Cajun spice mix, but you can substitute your own mix of dried spices if desired. Does this Spark an idea?

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Cast-iron skillet
Dried spices of choice
1 tuna steak, ideally 1-inch thick
Shallow dish
Wire cooling rack
Oven mitts
2 tbsp. unsalted butter

Instructions

- 1
  
  Heat the oven to 500 F and place a cast-iron skillet inside. Allow the skillet to heat for 45 minutes after the oven reaches the desired temperature.
- 2
  
  Mix together a spice combination of your choosing. Traditional blackened seasoning contains equal parts dried onion, garlic, oregano, paprika, cayenne pepper, thyme, sugar, kosher salt and black pepper to taste.
- 3
  
  Remove the tuna steak from the refrigerator and allow it to reach room temperature. Pour the spice mix in a shallow dish in an even layer.
- 4
  
  Coat the tuna in the spices on both. Press the tuna in the spices with slight pressure, but not enough to damage the fish. Set the tuna aside and place a wire rack on the work area.
- 5
  
  Remove the cast-iron pan from the oven with oven mitts and place it on the wire rack. Add 2 tbsp. of unsalted butter to the pan. As soon as the butter melts, place the tuna in the center of the pan and return it to the oven.
- 6
  
  Cook the tuna for 1-1/2 minutes and turn it over. Cook for an additional 1-1/2 minutes, remove the skillet and place it on the wire rack.