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Quick and flavorful seared ahi tuna steaks with a blackened spice crust and a sweet, tangy balsamic glaze, served medium-rare. A refined seafood dinner ready in about 30 minutes.

Ingredients

Scale
  • 2 (6-ounce each) fresh Ahi tuna steaks
  • 2 tablespoons vegetable oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ½ teaspoon salt (for marinade)
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (for seasoning)
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Pat tuna steaks very dry with paper towels.
  2. Place tuna steaks in a large zip-top bag.
  3. Whisk together balsamic vinegar, olive oil, honey, and ½ teaspoon salt in a small bowl.
  4. Reserve about half the marinade in a separate bowl for serving.
  5. Pour remaining marinade into the bag with the tuna, seal, and gently massage to coat.
  6. Marinate tuna about 10 minutes (or up to 30 minutes) in the refrigerator if desired.
  7. While tuna marinates, mix paprika, cayenne, garlic powder, thyme, oregano, ½ teaspoon salt, and black pepper in a small bowl to make the blackened seasoning.
  8. Remove tuna from marinade and pat dry again with paper towels.
  9. Press the blackened seasoning firmly all over every side of each steak so it sticks.
  10. Let tuna come up to room temperature for 10–15 minutes before cooking.
  11. Heat a heavy skillet (preferably cast iron) over medium-high until very hot and nearly smoking.
  12. Add vegetable oil and swirl to coat the pan.
  13. Lay tuna steaks in a single layer without crowding the pan.
  14. Sear each side about 2–3 minutes for 1-inch steaks, until a crust forms and the center is medium-rare (internal temperature 115–125°F / 46–52°C).
  15. Remove steaks and let rest 2–3 minutes.
  16. Slice tuna thinly across the grain.
  17. Drizzle the reserved balsamic sauce over the sliced tuna before serving.

Notes

Letting tuna rest for 2–3 minutes after cooking keeps slices juicy and tender., Use a heavy skillet like cast iron and oil with a high smoke point (vegetable or canola) to prevent sticking., Drying the tuna well before seasoning helps form a better crust., Adjust cayenne pepper amount to control recipe spiciness., Marinate between 10–30 minutes; reduce vinegar if marinating overnight to avoid ‘curing’ the fish., Leftovers keep well in the fridge for up to one day; better served cold or at room temperature to avoid dryness., An instant-read thermometer helps achieve perfect medium-rare doneness., Grilling over high heat is an alternative to pan-searing for similar results.

Nutrition

Find it online: https://cookingcrumbs.com/blackened-balsamic-tuna-steaks-cooking-inspirations/