Blackened Local Yellowfin Tuna Recipe

Prepare spice mix and tuna

In a small bowl combine paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Pat tuna steaks dry with paper towels. Lightly brush both sides of each steak with oil to help the spice adhere.

Apply blackening spice

Generously press the spice mix onto both sides of each tuna steak so they are well coated. Let sit at room temperature for 10 minutes while you prepare other components.

Sear tuna

Heat a large heavy-bottomed skillet (preferably cast iron) over high heat until very hot. Add butter and allow to melt and foam, add 1 tablespoon neutral oil to raise smoke point. Add tuna steaks and sear 1.5 to 2 minutes per side for rare to medium-rare (internal temp ~115-125°F / 46-52°C). For medium cook 2.5-3 minutes per side. Do not crowd the pan. Remove tuna to a cutting board and let rest 3 minutes before slicing.

Make guacamole

Halve and pit the avocados; scoop flesh into a mixing bowl. Add lime juice and mash to your preferred texture (chunky or smooth). Finely dice the red onion, mince the jalapeño, chop cilantro, and fold into the avocado. Add optional diced tomato if using. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust. Cover with plastic wrap pressed to the guacamole surface to prevent browning and keep chilled until service.

Crumble the queso fresco and set aside at room temperature so it’s easy to sprinkle over the finished tuna and guacamole just before serving.

Cook potatoes

Place red skin potatoes (cut into halves if large) in a pot and cover with cold water by an inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12-15 minutes depending on size.

Mash and season

Drain potatoes well and return to the hot pot to let steam briefly (about 1 minute). Add 2 tablespoons butter and 1/4 cup warm milk. Mash to desired consistency leaving some skins for texture. Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir in chopped chives if using. Keep warm until plating.

Prepare vegetables

Trim asparagus ends or trim and blanch green beans; toss the chosen vegetables and baby carrots with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Roast or sauté

Option A - Roast: Spread vegetables on a rimmed baking sheet and roast in a 425°F (220°C) oven for 10-12 minutes until tender-crisp and lightly browned. Option B - Sauté: Heat a skillet over medium-high heat, add a drizzle of oil, sauté carrots 4-5 minutes then add asparagus/green beans and cook 3-5 minutes until bright and tender-crisp. Finish with a squeeze of lemon.

Plate a generous scoop of red skin mashers on each plate. Arrange a portion of roasted/sautéed vegetables alongside. Place the blackened tuna steak whole or sliced on top or next to the mashers.

Top each tuna steak with 2 to 3 tablespoons of fresh house-made guacamole. Sprinkle crumbled queso fresco (about 2 tablespoons per plate) over the guacamole and tuna.

Finish with a light drizzle of olive or finishing oil over the vegetables, a lime wedge on the plate (or extra wedges to the side), and serve immediately while the tuna is warm and slightly rare in the center.