Cajun Seared Tuna Recipe

In a small bowl combine 1/2 cup mayonnaise, 1.5 tbsp sriracha, 1 tsp fresh lime juice, 1/2 tsp minced garlic, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust heat/sweetness. Cover and refrigerate while preparing the rest (at least 10 minutes to let flavors marry).

Bring tuna to temperature and season

Pat the yellowfin tuna steaks dry with paper towels. Trim any sinew. Rub both sides lightly with olive oil (about 2 tbsp total) so the seasoning adheres. Evenly coat both sides with 2 tbsp Cajun blackening seasoning, then sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so the spice crust adheres.

Preheat pan

Heat a heavy-bottomed skillet or cast-iron pan over high heat until very hot, about 3–5 minutes. Add a thin film of high smoke-point oil if needed (a little extra olive oil or grapeseed oil). The pan should be smoking slightly for a proper sear.

Sear the tuna

Place the tuna steaks in the hot pan and sear without moving for 45–60 seconds to develop a blackened crust. Flip and sear the second side for another 45–60 seconds. For rare center, total cook time should be about 1.5–2 minutes. Adjust by 15–30 seconds per side for slightly more or less doneness. Remove steaks from pan and let rest 2 minutes before slicing.

Optional oven finish (if thicker steaks)

If steaks are thicker than 1.5 inches and you prefer a consistent rare center, after searing both sides transfer the pan to a 400°F (200°C) oven for 2–3 minutes. Then remove and rest 2 minutes.

While the tuna rests, in a medium bowl toss 2 cups baby arugula and 1 cup baby spinach with 1 tbsp extra-virgin olive oil and 1 tbsp lemon juice. Season lightly with 1/2 tsp flaky sea salt and a pinch of black pepper. Arrange greens on serving plates.

Slice tuna and finish plating

Using a sharp knife, slice the rested tuna steaks against the grain into 1/4-inch slices. Fan the slices over the dressed greens. Drizzle 1 tsp honey across the tuna and greens for a glossy sweet finish. Spoon 1–2 tbsp sriracha aioli per plate in a line or dollop alongside the tuna. Sprinkle a small pinch of flaky sea salt over the tuna to finish.

Serve

Serve immediately while tuna is still warm and rare in the center. Provide extra aioli and lemon wedges if desired.