Blackened Tuna Steaks

Slices of blackened tuna steak on a plate with lemon slices and aioli sauce on the side.

This recipe for blackened tuna steaks is fast and easy to make. You can have dinner on the table in less than 15 minutes.
The tuna steak has a buttery texture and a spicy Cajun flavor from the blackening spices. It is perfect for a quick weeknight meal. Slice it thinly and serve it over a bed of rice or in a fish taco.

A heavy cast iron skillet works great with this recipe because you can get it very hot, and it retains heat well. High heat gives the fish that beautiful charred exterior, while the even heat distribution ensures that the fish cooks evenly throughout.

5 from 2 votes

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Prep Time: 5

Cook Time: 3

Total Time: 8

Servings: to 6 servings

Calories: 181kcal

Author: Dahn Boquist

Ingredients

Blackening Spice

1 tablespoon smoked paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon sugar
1 teaspoon black pepper
½ teaspoon espresso coffee powder
½ to ¾ teaspoon cayenne pepper

For the Tuna

1 to 2 tuna steaks about 1-¼ to 2 inches thick
1 to 2 tablespoons cooking oil

Instructions

For the Blackened Seasoning Mix
Combine the ingredients for the blackening spice mix, or use ⅓ cup of your favorite store-bought blackening spice.
For the Blackened Tuna Steak
Place a large cast iron skillet over high heat for 5 minutes to get it smoking hot (turn on the kitchen vent or open the window to allow for proper ventilation).
Pat the tuna steaks dry with paper towels then coat them in oil.
Coat the fish in the blackening seasoning, pressing down to get the seasoning to adhere.
When the skillet is smoking hot, add a tablespoon of oil and swirl it around. Place the tuna steaks in the pan and press down gently with a spatula. Sear for 45 to 60 seconds on each side for rare tuna.
If you want the steaks cooked to medium or well-done, lower the heat to medium and cook for an additional 2 to 4 minutes. You can watch the side of the tuna as it cooks, and the color will change dramatically. Rare portions of the steak will look almost purple, and the well-done portion will turn white.

Notes

Tuna steak has a delicate flavor and buttery texture when cooked rare. If you cook it well-done, it will have a dry texture. If this is your first time eating fresh tuna, try it rare first. You can always put it back on the griddle and cook it more if you don’t care for rare tuna.

Use an oil with a high smoke point.

If you have frozen tuna steaks, let them thaw completely before you begin.

If you want to marinate the tuna steaks before you cook them, check out the marinade in our grilled tuna steak recipe.

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