- David Skarin
Blackened Tuna (Creole/Cajun)
Updated: Jan 21, 2021
If you’re looking for some spice in your life and craving some Creole or Cajun influenced recipe, you’ve come to the right place! This blackened tuna has a decent kick of spice, so be warned. Typically, when doing a blackened style cook, the protein is rubbed with melted butter before seasoning. If you want the best outcome, that’s the way to go.
This particular recipe does demand for a fresh, high quality filet of fish as it is typically served with a raw center. However, the basics of the recipe can apply to chicken, shrimp, etc. You’ll just need to increase the cooking time to ensure whatever protein you are cooking is safe to eat.
Cut: Yellowtail Tuna
Weight: 2 filets – first was about 1.5 inches thick while the other was 1” thick
Heat Source: Gas
Prep time: 5-10 Minutes
Estimated Cook Time: 2-6 Minutes
Actual Cook Time: 5 Minutes for larger filet, 2 minutes for smaller
Total Time: 15-20 Minutes
Estimated Cooking Temperature: 450 degrees
Actual Cooking Temperature: 450 degrees
Location of Purchase: Chula Seafood - www.chulaseasfood.com – local fish market
Cook Date: September 28, 2020
2 filets tuna (I used yellowtail for this cook)
1 tablespoon melted butter or cooking oil (canola/vegetable) – if you want to make it healthier, use oil as opposed to butter
Cooking oil for skillet
Thermometer - These are critical tools to have there are two main types. First, instant read thermometer like this one or this one. The Thermapen is worth its weight in gold and one I use almost every day. I know the price tag seems excessive but it's the best in the business for a reason. If you're looking for a dual temperature thermometer for both grill temperature and meat, this is the way to go.
Step 1: Preheat your grill to high heat. You can also do this on a stovetop if you desire. On a stovetop, turn the burner to high.
Step 2: Place your cast iron pan on the grill and start increasing the temperature of the skillet. We are preparing for a high heat sear.
Step 3: Rub your filets with the melted butter (or oil), try not to have the butter be too hot. Season with the blackened rub to your preference.
Step 4: When the skillet is 400°+, add you oil to the skillet and sear your filets. My cook had two different sized filets. One was 1.5 inches which I seared for 2.5 minutes a side and the other was a little under 1 inch in thickness which I seared for 1 minutes a side.
GENERAL RULE: In general, for tuna, for every 1 inch of thickness, figure 1-1.5 minutes a side for the proper doneness. If you do not like any raw areas, cook until internal temperature of 145°.
Step 5: Remove from the grill, let sit a couple minutes before serving.
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)