Black And Blue Ahi Tuna Recipes

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BLACKENED SEARED TUNA RECIPE



Blackened Seared Tuna Recipe image

An easy cajun dry rub recipe that works perfectly on seared tuna for blackened tuna tacos!

Provided by coupleinthekitchen

Time 4m

Number Of Ingredients 9

2 Yellowtail Tuna Filets
½ teaspoon garlic powder
½ teaspoon cayenne pepper (adjust to your desired spice level)
¼ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon celery salt
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon cooking oil

Steps:

  • Use a paper towel to pat the thawed, raw tuna steak dry.
  • Mix together all of the spices in a shallow bowl until well combined.
  • Press the dry rub onto the exterior of the tuna steak.
  • Heat 1-2 tablespoons of oil in a skillet set to high heat.
  • For a medium rare tuna steak, Sear the largest side of the fish for about 60 seconds until the fish exterior turns from pink to white, then flip the tuna filet to sear the opposite side.
  • Remove the fish from the skillet, and slice the fish through the sear.
  • The fish should have a white edge but a pink center
  • Let the fish rest for a few minutes, slice, and serve on salads, tacos, and sandwiches.

Nutrition Facts : Calories 250 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1268 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

PAN SEARED BLACKENED AHI TUNA



Pan Seared Blackened Ahi Tuna image

This seared blackened ahi tuna is made with a blackened seasoning mix of paprika, cayenne pepper, ground ginger, black pepper, oregano, fennel seeds, clove.

Provided by Kevin Is Cooking

Categories     Dinners

Time 11m

Number Of Ingredients 11

1 lb fresh ahi tuna
2 1/2 tsp blackened fish seasoning ((See below recipe))
1/4 cup melted butter
1 tsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp fennel seeds
1/8 tsp ground clove

Steps:

  • Rinse the fish and pat dry with paper towels. Slice into 1/2 inch steaks.
  • In a small bowl mix together the spices and set aside.
  • Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated.
  • Toss the ahi tuna in melted butter and then coat with spice mixture on both sides. Press spice mixture to adhere. Immediately sear on high heat each side for 10 seconds for pink in the middle, or for no more then 30 seconds per side to cook through well. Serve immediately.

Nutrition Facts : ServingSize 2 g, Calories 228 kcal, Carbohydrate 0.7 g, Protein 28 g, Fat 12.2 g, Cholesterol 74.7 mg, Sodium 53.3 mg, Sugar 0.1 g

MARINATED SEARED AHI TUNA



Marinated Seared Ahi Tuna image

Here's the most amazing Marinated Seared Ahi you can make at home! It's bursting with flavor, super easy to make, and fantastic as an appetizer or healthy dinner.

Provided by Amy | Chew Out Loud

Categories     Appetizer

Time 12m

Number Of Ingredients 11

2 TB regular strength soy sauce
2 TB freshly squeezed lemon juice
1 TB Asian toasted sesame oil (found in the Asian aisle)
2 tsp garlic powder
2 tsp granulated sugar
1 tsp kosher salt
1 tsp freshly cracked black pepper
2 to 21/2 lbs fresh ahi tuna steaks (about 1 1/2-1 2/3 inches thick)
oil for cooking
Optional: freshly chopped cilantro (green scallions, sesame seeds for garnish.)
Optional: Sriracha mayo for drizzling

Steps:

  • Marinade: In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
  • Sear: Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
  • Rest/Cool: Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
  • Serve: Serve chilled or at room temp, over your favorite salad greens or crispy Asian salad. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

Nutrition Facts : Calories 246 kcal, Sugar 3.8 g, Sodium 922.4 mg, Fat 7 g, SaturatedFat 1.6 g, Carbohydrate 8.7 g, Fiber 0.4 g, Protein 36.6 g, Cholesterol 63.5 mg, ServingSize 1 serving

BLACKENED TUNA



Blackened Tuna image

It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.

Provided by Anonymous

Categories     Seafood     Fish     Tuna

Time 20m

Yield 6

Number Of Ingredients 4

1 ½ pounds fresh tuna steaks, 1 inch thick
2 tablespoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter

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

SESAME-CRUSTED TUNA



Sesame-Crusted Tuna image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup sesame seeds
1 tablespoon black sesame seeds, optional
salt and freshly ground black pepper
salt and freshly ground black pepper
2 tablespoons olive oil, plus more for brushing the fish
1 1/2 tablespoons butter
2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick
fleur de sel

Steps:

  • In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
  • Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
  • When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
  • Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
  • To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

BLACK AND BLUE AHI TUNA



Black and Blue Ahi Tuna image

This is one of the few recipes that DH makes and makes well. I'm not sure where he found the recipe but I had to post. It is so good!

Provided by KLBoyle

Categories     Tuna

Time 32m

Yield 4 serving(s)

Number Of Ingredients 18

4 tuna steaks
1/2 tablespoon cumin
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon dry mustard
1 tablespoon cayenne
1 tablespoon black pepper
1 tablespoon paprika
6 ounces Grey Poupon Dijon Mustard
3/4 cup soy sauce
1/4 tablespoon dry mustard
1 green bell pepper, julienned
1 red bell pepper, julienned
1 small onion, sliced thin
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons olive oil

Steps:

  • Heat olive oil in saucepan and saute peppers and onion with salt, pepper and oregano.
  • In a small bowl mix all spices for tuna and season steaks on all sides. About 2 minute per side.
  • Heat skillet on high and sear tuna on all sides in olive oil.
  • In a bowl combine ingredients for mustard sauce.
  • To serve slice tuna 1/4 inch thick and top with sauce and vegetables.

Nutrition Facts : Calories 205.7, Fat 13.4, SaturatedFat 1.7, Sodium 3792.7, Carbohydrate 16.1, Fiber 5.4, Sugar 5.4, Protein 9.8

ROY'S SIGNATURE BLACKENED AHI WITH SOY MUSTARD SAUCE



ROY'S SIGNATURE BLACKENED AHI WITH SOY MUSTARD SAUCE image

Categories     Fish

Yield 4 people

Number Of Ingredients 18

Soy-Mustard Sauce:
1/4 cup mustard powder, preferably Coleman's®
2 tablespoons hot water
2 tablespoons rice wine vinegar
1/4 cup soy sauce
Blackening Spice:
1 1/2 tablespoons paprika
1/2 tablespoon cayenne pepper
1/2 tablespoon pure chile powder
1/4 tablespoon freshly ground white pepper
1/2 tablespoon ground sandalwood (optional)
8 ounces ahi tuna filet, about 2 inches thick and 5 inches long
2 tablespoons olive oil
3/4 cup warm beurre blanc sauce (see recipe links below)
Garnish:
2 to 3 tablespoons pink pickled ginger
1/2 tablespoon black sesame seeds, toasted
1 ounce daikon sprouts

Steps:

  • To prepare the mustard sauce, mix the mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and pass through a fine mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop. Prepare the beurre blanc and warm in the top of a double boiler. Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on all sides. Heat the olive oil in a skillet over high heat and sear the ahi for 15 to 30 seconds on each side for rare, 1 minutes on each side for medium-rare, or to the desired doneness. Remove the ahi and cut into 20 thin slices. For each serving arrange 5 slices of ahi in a fan, pinwheel, or cross shape on the plate. Spoon or drizzle a little of the soy mustard sauce around the tuna, and then spoon or drizzle the beurre blanc around. To garnish, arrange a small mound of the pickled ginger next to the fish and top with the daikon sprouts. Sprinkle the sesame seeds over the soy-mustard sauce

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