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Foolproof Blackened Tuna Steak with Perfect Crust

Four thick slices of perfectly cooked Blackened Tuna Steak, showing a dark spice crust and rare pink center.
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Learn how to cook a restaurant-quality blackened tuna steak with a spicy Cajun crust using a skillet, grill, or air fryer. This easy tuna dinner comes together fast.

Ingredients

Scale
  • 2 (6 ounce) sushi-grade tuna steaks, about 1 inch thick
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning blend (high-CPC phrase)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Pinch of salt and black pepper

Instructions

  1. Pat the tuna steaks completely dry using paper towels. This step helps create a good crust.
  2. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. This is your blackened seasoning mix.
  3. Rub the olive oil evenly over all surfaces of the tuna steaks.
  4. Generously coat each tuna steak with the blackened seasoning mix, pressing it gently so it adheres well.
  5. Choose your cooking method: Skillet, Grill, or Air Fryer.
  6. For Skillet: Heat a cast-iron skillet over medium-high heat until it is very hot. Place the tuna in the dry, hot skillet. Cook for 1.5 to 2 minutes per side for rare (internal temperature 125°F), or 3 minutes per side for medium-rare (internal temperature 130°F).
  7. For Grill: Preheat your grill to high heat. Grill the tuna steaks for 1.5 to 2 minutes per side for rare, or 3 minutes per side for medium-rare.
  8. For Air Fryer: Preheat the air fryer to 400°F (200°C). Place seasoned tuna in the basket in a single layer. Cook for 6 to 8 minutes, flipping halfway through, for medium-rare.
  9. Remove the tuna from the heat immediately. Let the steaks rest for 3 minutes before slicing against the grain.

Notes

  • For the best results and a true blackened effect, use a very hot cooking surface.
  • Pair this spicy tuna steak with a fresh avocado-mango salsa for a balanced flavor profile.
  • If you want to meal-prep, you can mix the dry seasoning blend ahead of time and store it in an airtight container.
  • For a lower-calorie option, reduce the amount of oil used to coat the fish before seasoning.

Nutrition

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