CONNECT facebook twitter pintrest instagram e-newsletter

Blackened Tuna

From Our Kitchen

Take the tuna out of the refrigerator and let it sit for 20 min. Preheat a heavy bottom skillet, preferably cast iron, over medium high heat. Turn on your stove’s exhaust fan to high. (You may also want to temporarily disconnect your smoke alarm)


2 tuna steaks
2-3 tsp. Cerulean Seas Blacked Seasoning
¼ cup dry white wine
¼ cup clam juice
2 Tbsp. butter
dash salt and pepper


Sprinkle both sides of the steaks with the Blackened Seasoning and place in the hot pan. Do not move the fish for 3 minutes. Cook 3-5 minutes per side. A line of red in the middle is preferable for tuna. You can make a small cut on the outside edge of the steak to check A line of red in the middle is preferable for tuna.

Place the steaks on serving plates. Deglaze the pan with the wine and clam juice, scraping the bottom. Let simmer 1-2 minutes and swirl in the butter. Season with salt and pepper. Top the tuna with the sauce. Serve immediately.