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Blackened Tuna Steaks

Barbecue.Master's picture
  Thick tuna steaks 4
  Olive oil 2 Tablespoon
For cajun spice mix
  Sweet paprika 2 Tablespoon
  Dried ground garlic 1 Tablespoon
  Onion powder 1 Tablespoon
  Crushed black peppercorns 2 Teaspoon
  Dried mixed herbs 2 Teaspoon
  Cayenne pepper 1 Teaspoon
For fennel tomato salsa
  Plum 4 , chopped (Egg Or Italian Tomatoes)
  Fennel bulb 1 , finely chopped
  Red onion 1 , finely chopped
  Capers 2 Tablespoon
  Chopped fresh mint 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Lemon juice 1 Tablespoon
  Orange juice 1 Tablespoon

1. Preheat barbecue to a high heat. To make salsa, place tomatoes, fennel, onion, capers, mint, garlic, lemon juice and orange juice in a bowl and toss to combine. Set aside until ready to serve.
2. To make spice mix, place paprika, ground garlic, onion powder, black peppercorns, herbs and cayenne pepper in a bowl and mix to combine. Add tuna, toss to coat and shake off excess.
3. Heat oil on barbecue plate (griddle) for 2-3 minutes or until hot, add tuna and cook for 3-4 minutes each side or until blackened and cooked to your liking. Serve immediately with salsa.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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