SANDRA'S CAST IRON BLACKENED GRILLED FRESH TUNA

My absolute favorite method to
prepare blackened anything, i.e.,
this fresh tuna, halibut, chicken, steaks, and so on...

Servings: (4)
Prep: 15 mins. |
Grill: 6 to 7 mins.

Posted by Sandra

INGREDIENTS

4 fresh tuna steaks, 6 to 8 ozs. ea. with skin removed (See 'Tips' for other options)
2 lemons, cut into wedges
4 tablespoons unsalted butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).

In a small saucepan over low heat on the stove top, melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-sized cast iron skillet on the grill to heat it so it is very hot, while grill is covered.

Meanwhile, dry the tuna steaks with paper towels, and brush with melted butter, and generously press steaks into the blackening seasoning on each side. Be sure to press the spices into the tuna so most adheres during searing process. Spray both sides of tuna steaks with oil.

Place the tuna steaks on the hot cast iron skillet, and grill for 3 minutes without disturbing, just until the bottom become slightly blackened, and then turn the steaks over and grill for 3 minutes longer on other side (tuna is best served medium rare or it tends to be dry). Serve immediately with lemon wedges.

I like to serve my hot Blackened Tuna Steaks over a cold caesar salad as a complete entree: (See recipe @: Caesar Salad with Fresh Croutons)


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Tips:


--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 to 170 degrees); Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees.


--Also, I prefer to cook “blackened” recipes outdoors because you have to grill at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.

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