Mississippi Blackened Tuna Steaks

 Blackened Tuna Steaks

I first encountered blackened fish in Memphis in Mississippi it was used on farmed raised catfish, I adapted the recipe and applied to my favorite Fresh Tuna , it remains one of my favorite spice rubs to this day

Saku Cut Blackend Tuna

Ingredients
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Fish:

4 medium Fresh Tuna Steaks  or Saku Block (Yellowfin or Bigeye)
2 tablespoons grapeseed oil
1/2 lemon, juice

METHOD
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each steak so that both sides are liberally coated. Allow the tuna to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets or block and cook for 2 to 3 minutes on each side. Tuna should remain nice and red in center of steak Sprinkle with lemon juice and transfer the fillets to serving platter.

FANTASTIC!