Blackened Tuna Steaks

Barbecue.Master's picture

Jan. 01, 2011


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

Nutrition Facts

Serving size Complete recipe

Calories 2126Calories from Fat 723

 % Daily Value*

Total Fat 81 g124.6%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 856 mg35.67%

Total Carbohydrates 109 g36.3%

Dietary Fiber 22 g88%

Sugars 47 g

Protein 239 g478%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet