Blackened Tuna Recipe

Pat dry and bring to room temp

Remove tuna from refrigerator 15–20 minutes before cooking. Pat both sides dry with paper towels to remove surface moisture — this helps the seasoning adhere and promotes a good sear.

Make the blackening seasoning

In a small bowl combine paprika, smoked paprika, black pepper, kosher salt, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper, and brown sugar (if using). Stir until evenly blended.

Oil and coat the tuna

Brush or rub about 1 tablespoon of olive oil evenly over all sides of each tuna steak. Sprinkle the blackening seasoning generously and press it into both faces and the edges so the spice mix forms an even crust. Shake off any excess.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high to high heat for 3–5 minutes until very hot. Add the remaining 1 tablespoon oil and swirl to coat the pan. The pan should be smoking slightly but not burning the oil.

Sear the tuna

Carefully place the seasoned tuna steaks in the hot skillet. Sear without moving for 45–60 seconds to develop a dark crust. Flip and sear the second side for another 45–60 seconds. For rare to medium-rare tuna aim for 1–1½ minutes per side total. For medium allow up to 2 minutes per side. Avoid overcooking — tuna cooks quickly and should remain pink in the center.

Finish with butter and lemon

In the final 15–30 seconds of cooking, add the butter to the pan and tilt the pan slightly, spooning melted butter and pan juices over the steaks to glaze them. Squeeze half a lemon over the steaks while still in the pan.

Rest and slice

Transfer tuna to a cutting board and let rest for 2–3 minutes. Slice tuna across the grain into 1/4–1/2-inch thick slices for serving.

Prepare greens (optional): If serving on a bed of microgreens or mixed salad greens, toss the greens lightly with 1 tablespoon olive oil, a squeeze of lemon, and a pinch of sea salt and black pepper. Divide greens between plates.

Plate the tuna: Arrange sliced blackened tuna over or beside the greens. Sprinkle chopped parsley over the tuna and finish with a final squeeze of lemon. Taste and adjust salt and pepper as needed.

Serve immediately: Blackened tuna is best served hot and slightly rare in the center. Offer extra lemon wedges at the table.