Blackened Ahi Tuna

These flavorful blackened ahi tuna steaks are coated in a smoky spice blend and seared to perfection, combining bold spices with tender ahi tuna for a delicious meal.

5 from 45 votes

Print Pin

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 4

Total Time: 9

Servings: servings

Calories: 194kcal

Equipment

Ingredients

Tuna Steaks

1 tablespoon olive oil or neutral oil like avocado oil
1 pound ahi tuna steaks cut into (4) 1-inch thick steaks

Blackening Seasoning

1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper freshly ground
2 teaspoons paprika sweet, hot, or smoked
1½ teaspoons kosher salt see note 1

Instructions

Pat the fish dry on both sides with a paper towel to remove as much moisture as possible.
Evenly coat both sides of the fish with the blackening seasoning. This recipe makes enough seasoning to liberally coat 1 pound of fish.
Place a large pan over medium-high heat. Once hot, add the oil. When the oil is shimmering, sear the tuna steaks for 3 minutes. They should be well browned. Flip the steaks and cook for 3 to 4 minutes more for medium-rare.

Notes

General

If you are not using kosher salt, be sure to start with half of the amount listed and then taste for seasoning. Table salt and sea salt can be twice as salty per teaspoon as kosher salt.

Storage & Reheating

Fridge: Store leftover tuna steaks in an airtight container in the fridge for 3-4 days.
Freezer: I do not recommend freezing this dish.
Reheating: There's not need to reheat this dish as tuna steaks are wonderful at room temperature or chilled. However, you can reheat tuna steaks in the microwave at 30-second intervals or in a pan with a bit of oil until heated through.

Nutrition