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Blackened Tuna Recipe

Name: Bud's at Silver Runs Blackened Tuna Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 2 each yellowfin tuna steaks; 2 tbs olive oil (for brushing); 2 tsp paprika; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp cayenne pepper; 1 tsp black pepper; 1 tsp coarse kosher salt; 1 tbs unsalted butter; 1 cups mayonnaise; 2 tsp Dijon mustard; 1 tsp whole-grain mustard; 1 tbs lemon juice; 1 tsp capers, chopped; 1 tbs cornichons or dill pickles, finely chopped; 2 tbsp green onion, finely sliced; 1 tsp hot sauce (eg. Tabasco); 1 tsp smoked paprika; 1 tsp Worcestershire sauce; 1 tsp salt; 0.5 tsp black pepper; 2 each Kaiser rolls, split; 2 tsp butter, softened (for toasting rolls); 4 each lettuce leaves (Boston or butter leaf); 1 each tomato, sliced; 0.25 each red onion, thinly sliced; 2 each lemon wedges

Inspired by Bud's at Silver Run

Time30m

Serves2

Blackened yellow fin tuna steak with Cajun seasoning. With Remoulade on grilled Kaiser

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Ingredients

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Tuna & Seasoning

2 each yellowfin tuna steaks

2 tbs olive oil (for brushing)

2 tsp Watkins paprika

1 tsp Smoked paprika

1 tsp Onion powder

1 tsp Watkins garlic powder

1 tsp dried thyme

1 tsp Dried oregano

1 tsp Cayenne pepper

1 tsp black pepper

1 tsp coarse kosher salt

1 tbs Unsalted butter

Remoulade Sauce

1 cups Mayonnaise

2 tsp Dijon mustard

1 tsp whole-grain mustard

1 tbs ReaLemon lemon juice

1 tsp capers, chopped

1 tbs cornichons or dill pickles, finely chopped

2 tbsp green onion, finely sliced

1 tsp hot sauce (eg. Tabasco)

1 tsp Smoked paprika

1 tsp Original Worcestershire Sauce

1 tsp Celtic sea salt

1/2 tsp black pepper

Sandwich Build

2 each Kaiser rolls, split

2 tsp butter, softened (for toasting rolls)

4 each lettuce leaves (Boston or butter leaf)

1 each tomato, sliced

1/4 each Red onion, thinly sliced

2 each lemon wedges

Method

Tuna & Seasoning

Prepare seasoning

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt. Stir to make an even Cajun-style rub.

Season the tuna

Pat tuna steaks dry with paper towel. Lightly brush both sides of each steak with olive oil (about 1 tbs per steak). Generously press the Cajun rub onto both faces and edges of the tuna so a dark crust will form. Let sit at room temperature for 10 minutes to allow flavors to adhere.

Preheat cooking surface

Heat a heavy cast-iron skillet or grill pan over high heat until smoking hot (about 4–6 minutes). If using an outdoor grill, preheat to high and oil the grates well.

Blacken the tuna

Add 1 tablespoon unsalted butter to the skillet and swirl. Place the tuna steaks in the pan and sear without moving for 1½–2 minutes to develop the blackened crust. Flip and sear the other side 1–2 minutes for rare (center warm and pink). For medium, cook 3 minutes per side. Total cook time depends on steak thickness (aim for internal temp ~115–125°F for rare). Remove from heat and let rest 2 minutes.

Remoulade Sauce

Make remoulade

In a medium bowl combine mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, chopped capers, chopped cornichons, sliced green onion, hot sauce, smoked paprika, Worcestershire sauce, salt, and black pepper. Stir until smooth and adjust seasoning to taste. Chill in fridge while finishing tuna (at least 10 minutes).

Sandwich Build

Prep rolls

Butter the cut faces of the Kaiser rolls (about 1 tsp each) and toast face-down in a skillet or on the grill until golden, about 1–2 minutes.

Assemble sandwich

Place a lettuce leaf on the bottom half of each Kaiser roll, add two to three slices of tomato, and a few thin slices of red onion. Slice the rested tuna steak into 3/4" thick slices and arrange over the tomato. Spoon 2–3 tablespoons of remoulade over the tuna (or to taste). Top with the roll crown and serve with a lemon wedge for squeezing over the fish.

Serving suggestion

Serve immediately while tuna is warm. Pairs well with kettle chips, fries, or a simple green salad. Leftover remoulade keeps refrigerated up to 3 days.