BLACKENED TUNA
Steps:
- Generously coat tuna with Cajun seasoning.
- Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.
Nutrition Facts : Calories 243 calories, Carbohydrate 1.1 g, Cholesterol 53.5 mg, Fat 14 g, Fiber 0.2 g, Protein 26.7 g, SaturatedFat 4.5 g, Sodium 545.6 mg
BLACKENED TUNA A'LA BISTRO (W/ RASPBERRY/JALAPENO SAUCE)
If you are looking for an incredible easy and well balanced flavorful way to cook that beautiful Tuna steak - this one won't disappoint you. Make it as hot or mild as you like. This is our families favorite and even the 4 year olds LOVE it!
Provided by itscolleen
Categories Tuna
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lightly dust both sides of tuna steaks with Cajun seasoning.
- Grill for 1 minute on each side (rare).
- Melt preserves in microwave until liquid, add jalapenos and juice and stir.
- Drizzle the sauce over plate, place tuna on top of, and add more drizzle on the fish DO NOT GLAZE THE FISH if you like more sauce add it in a dipping dish.
- I serve with Jasmine rice and fresh steamed broccoli.
Nutrition Facts : Calories 390.1, Fat 11.2, SaturatedFat 2.9, Cholesterol 86.2, Sodium 95.7, Carbohydrate 15.7, Fiber 0.3, Sugar 11, Protein 53
BLACKENED TUNA CHESAPEAKE STYLE
Steps:
- Preheat a convection oven to 500 degrees F.
- Heat an iron skillet over medium high heat. Season both sides of the tuna steaks with blackening spice. Add the tuna to the hot skillet and sear each side for about 1 minute to seal in the moisture. Remove the tuna from the skillet and place in a broiler pan. Top each tuna steak with 1 ounce of butter and place in the oven. Cook for 6 minutes for medium rare or 8 minutes for well done.
- After you place your tuna in the oven start your Chesapeake topping by sauteing jumbo lump crabmeat with the Virginia Smithfield ham in the butter over medium heat until warmed through. When fish is done, place the Chesapeake topping on fish and finish off with Bearnaise sauce.
BLACKENED TUNA BITES WITH CAJUN MUSTARD
This can be served as a dinner or an appetizer. It is positively amazing. This is my own creation inspired by my favorite dish at a local NJ restaurant. I hope you like it as much as I do.
Provided by Dreamgoddess
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make the mustard first: Mix all ingredients in a small saucepan.
- Bring to a boil, stirring often.
- When somewhat smooth, it's done.
- Now start the tuna: TUNA Cut up tuna in large bite size pieces Coat with blackening seasoning Heat oil in pan till very hot, but not smoking Sear tuna on all sides for about 7-10 minutes total.
- Do not overcook.
- It's good for the tuna to be slightly pink on the inside.
- Serve right away with Cajun Mustard.
- This can also be made with peeled jumbo shrimp.
Nutrition Facts : Calories 341.1, Fat 20.4, SaturatedFat 5.4, Cholesterol 67.4, Sodium 132.8, Carbohydrate 1.9, Fiber 0.3, Sugar 1.3, Protein 35.9
BLACKENED TUNA WITH REMOULADE SAUCE
Make and share this Blackened Tuna With Remoulade Sauce recipe from Food.com.
Provided by Psugrl
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the mayo, scallions, parsley, vinegar, and mustard in bowl.
- mix paprika, thyme, oregano, garlic powder, cayenne, and salt in a small bowl.
- Sprinkle the mixture over both sides of each tuna steak.
- heat the oil in a large nonstick skillet until just starting to smoke.
- add tuna and cook until done, 2 minutes on each side for medium-rare.
- serve the steaks with the sauce on the side.
Nutrition Facts : Calories 378.5, Fat 20.8, SaturatedFat 3.9, Cholesterol 75.1, Sodium 599.6, Carbohydrate 5.2, Fiber 1.2, Sugar 1.8, Protein 40.5
BLACKENED-TUNA SALAD WITH REMOULADE SAUCE
Provided by Molly O'Neill
Categories weekday, salads and dressings, main course
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the blackening spice, combine all the ingredients and mix thoroughly. Set aside.
- To make the remoulade, combine all ingredients in a small bowl and mix thoroughly. Cover and refrigerate until ready to use.
- To make the salad, place a cast-iron skillet over high heat for 5 minutes and turn on the exhaust fan. Place the blackening spice on a plate and use your hands to adhere as much as possible to the fish, covering all sides. Place 2 chunks of the butter on one side of the fish and place it, butter side down, in the hot pan. Cook for 2 to 3 minutes, or until the surface of the fish is lightly blackened. Place the remaining butter on the uncooked side of the fish and turn. Cook for another 2 to 3 minutes, or until the tuna is medium rare. Place the tuna on a cutting board and set aside.
- In a large bowl, combine the watercress, endive, tomato and the 16 basil leaves. Add 4 tablespoons of the remoulade and toss to coat. Transfer the greens to a platter. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices over the greens and top the tuna with the remaining remoulade. Garnish with more thinly sliced basil and serve.
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