Gerry Zagorski
08-29-2013, 05:05 PM
Although many people say they don't like raw fish, everyone who tries it loves it.
Get Tuna out of fridge and let it come up to room temperature. This is especially important if the steaks are frozen but I like to do this with fresh or frozen.
Turn on your exhaust fan and get an iron skillet heating up on meduim high. I like to do this outside on my grill side burner because it smokes A LOT.
Melt some butter in a sauce pan or mirowave and spread it with a brush on one side of your tuna steak and season liberally with your favorite blackening seasoning tamping the seasoning into the tuna and butter.
I like to use Chef Paul Blackened Redfish Magic (http://www.google.com/aclk?sa=l&ai=CxdfBGbcfUu_6CfKa6wHQtYHAA6nlhscF-df19JQB2bSGz-QBCAUQASgFUKiMtIz4_____wFgyb7xirSk2A-gAc-_teUDyAEHqgQiT9ARm00-3aE753lGJNFmX1vvdXs7tbNFdGpN9IfL9YQP9bAFAboFEwi93e z8xqO5AhW2EngKHf5-APbABQXKBQCgBiaAB5nAyhrgEorXvsitqJOnmgE&ei=GbcfUv3sB7al4AP-_YGwDw&sig=AOD64_07U9OnY_2kxxkJ6PIBtR5WtFlXwg&ctype=5&rct=j&frm=1&q=blackened+seasoning&sqi=2&ved=0CFEQvhc&adurl=http://www.soap.com/p/chef-paul-blackened-redfish-magic-seasoning-24-oz-2-pk-323943%3Fsite%3DCA%26utm_source%3DGoogle%26utm_med ium%3Dcpc_S%26utm_term%3DZQB-26043B%26utm_campaign%3DGoogleAW%26CAWELAID%3D1323 255431%26utm_content%3Dpla%26adtype%3Dpla%26cagpsp n%3Dpla)( non sponsor ;) )
Don't turn down the skillet because you want it hot. Put the seasoned side down in the hot skillet and while that side is cooking, butter the other side of the tuna steak and season it. If you have any butter left over just pour it into the skillet.
Wait 2 minutes flip, cook other side 2 minutes and your are done. You shoul have a crusted outside and the inside should be a blueish pink.
I like to serve this as tuna steak on a bed of mashed potatoes or you can slice it and serve as a appetizer.
This also work with beef Steaks, although I will usually cook them 4 minutes a side and also works well with swordfish and shark stakes.
Get Tuna out of fridge and let it come up to room temperature. This is especially important if the steaks are frozen but I like to do this with fresh or frozen.
Turn on your exhaust fan and get an iron skillet heating up on meduim high. I like to do this outside on my grill side burner because it smokes A LOT.
Melt some butter in a sauce pan or mirowave and spread it with a brush on one side of your tuna steak and season liberally with your favorite blackening seasoning tamping the seasoning into the tuna and butter.
I like to use Chef Paul Blackened Redfish Magic (http://www.google.com/aclk?sa=l&ai=CxdfBGbcfUu_6CfKa6wHQtYHAA6nlhscF-df19JQB2bSGz-QBCAUQASgFUKiMtIz4_____wFgyb7xirSk2A-gAc-_teUDyAEHqgQiT9ARm00-3aE753lGJNFmX1vvdXs7tbNFdGpN9IfL9YQP9bAFAboFEwi93e z8xqO5AhW2EngKHf5-APbABQXKBQCgBiaAB5nAyhrgEorXvsitqJOnmgE&ei=GbcfUv3sB7al4AP-_YGwDw&sig=AOD64_07U9OnY_2kxxkJ6PIBtR5WtFlXwg&ctype=5&rct=j&frm=1&q=blackened+seasoning&sqi=2&ved=0CFEQvhc&adurl=http://www.soap.com/p/chef-paul-blackened-redfish-magic-seasoning-24-oz-2-pk-323943%3Fsite%3DCA%26utm_source%3DGoogle%26utm_med ium%3Dcpc_S%26utm_term%3DZQB-26043B%26utm_campaign%3DGoogleAW%26CAWELAID%3D1323 255431%26utm_content%3Dpla%26adtype%3Dpla%26cagpsp n%3Dpla)( non sponsor ;) )
Don't turn down the skillet because you want it hot. Put the seasoned side down in the hot skillet and while that side is cooking, butter the other side of the tuna steak and season it. If you have any butter left over just pour it into the skillet.
Wait 2 minutes flip, cook other side 2 minutes and your are done. You shoul have a crusted outside and the inside should be a blueish pink.
I like to serve this as tuna steak on a bed of mashed potatoes or you can slice it and serve as a appetizer.
This also work with beef Steaks, although I will usually cook them 4 minutes a side and also works well with swordfish and shark stakes.