Blackened Tuna Bites Recipe

Pat the tuna cubes dry with paper towels. Dry surface allows spice to adhere and forms a good sear.

Combine the blackening spice ingredients in a small bowl: paprika, onion powder, garlic powder, thyme, oregano, cayenne and chili powder. Stir to blend.

Lightly toss the tuna with 1 tablespoon olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper so pieces are evenly coated.

Generously sprinkle the blackening spice onto all sides of the tuna cubes and press lightly so the spice adheres. Use about three-quarters of the spice mix for the initial coating and reserve the rest for finishing if desired.

Pan-sear method (recommended)

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon unsalted butter (or oil, if preferred) and let it foam. Add tuna cubes in a single layer without crowding—work in batches if needed. Sear for 30–45 seconds per side, turning with tongs so each face gets a quick char; the goal is a dark crust from the spice while keeping the center rare to medium-rare. Total cook time per cube should be about 1–1½ minutes.

Grill method

Preheat grill to high. Thread tuna onto skewers or use a grill basket. Grill 30–45 seconds per side, turning to char each face. Remove promptly to avoid overcooking.

After searing, transfer tuna to a plate and let rest 2 minutes. During resting, squeeze 1 teaspoon fresh lemon juice over the cubes and sprinkle remaining spice if desired.

Warm the creamy dipping sauce briefly if desired (10–15 seconds in microwave) or serve chilled. Place microgreens or salad greens on the serving platter.

Arrange blackened tuna bites over the greens. Drizzle any resting juices over the tuna and scatter chopped chives or cilantro on top.

Serve immediately with the creamy dipping sauce on the side. Recommend serving with crackers, crostini, steamed rice, or as a protein atop a salad.