Blackened Tuna on Blackstone Griddle

This blackened tuna on Blackstone griddle is a delectable weeknight meal. These tuna steaks will be seasoned and cooked quickly on the Blackstone griddle.

Blackened tuna on Blackstone griddle is a fast and simple way to prepare this high-protein meat.

And black pepper and salt are all you need to season the tuna steak, then watch it yield a delectable tuna steak that cooks quickly on the griddle.

You get to give the tuna so much flavor by cooking the tuna steaks on the griddle.

It’s a guarantee that these tuna steaks cook evenly and quickly for a simple weeknight meal, and you can always add your favorite sides to complete this meal.

Blackstone Tuna Steak on Blackstone Griddle

• Course: Main Course
• Cuisine: American
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Servings: 4

As you might be aware, you can make this blackened tuna steak on your Blackstone griddle.

Ingredients

For Cajun Remoulade

• 2 tablespoons of Worcestershire sauce
• 1 cup of mayonnaise
• 2 tablespoons of horseradish
• 2 tablespoons of lemon juice
• 4 tablespoons of mustard, Creole or grainy
• Coarse salt to your liking.
• 3 to 4 tablespoons of fresh parsley, finely chopped
• 1 finely chopped and trimmed scallion (green and white parts)
• 1 tablespoon of ketchup
• 2 tablespoons of hot sauce, or according to your taste
• ½ teaspoon of black pepper, ground
• 1/3 teaspoon of sugar
• 1 finely diced and peeled large shallot
• 1 tablespoon of sweet paprika
• 2 tablespoons of celery, finely diced

For Blackened Tuna

• 2 Ahi tuna loin steaks
• 1 teaspoon of cooking oil
• 1 teaspoon of salt
• ½ teaspoon of cayenne pepper, or to your liking
• ¼ teaspoon of celery salt
• ½ teaspoon of garlic powder
• ¼ teaspoon of dried thyme
• 1 teaspoon of black pepper
• ½ teaspoon of paprika

Laid-Out Instructions

For Blackened Tuna Steak

• First, you are to pat the defrosted, raw tuna steak dry with a paper towel, then get a small dish and blend all of the spices in it until thoroughly mixed.
• After that, spread the dry rub all over the exterior of the tuna steak and heat 2 teaspoons of oil in a pan over high heat.
• That being done, sear the larger side of the tuna filet for around 60 seconds, or until the fish outside goes from pink to white, then rotate the tuna filet to sear the opposite side.
• Proceed to take the tuna fish out of the skillet and slice it through the sear. The tuna fish steak should have a white rim with a pink inside.
• Afterward, place the tuna steaks on a chopping board and set them aside. Then, slice it into ¼-inch pieces and arrange it on a plate or dish.
• When that is done, serve it with the Cajun Remoulade and garnish it with sliced scallions.

BBQ Blackened Tuna Steak

• For this, you are to first preheat the grill for direct grilling to high, then place a cast-iron skillet on the grill grates and heat both at the same time.
• Then, brush the frying surface with oil and add the wood chips to the coals, or simply place them in the smoker box of your grill sometime before you cook.
• After that, the melted butter should be brushed on one side of each tuna steak, then place the tuna steaks, butter side down, on the grill.
• That being done, sear the tuna steaks for 2 minutes, then flip. Afterward, brush the opposite side of each steak with melted butter.
• Next, grill for 2 more minutes, or until the surface is deeply charred, but the center is still rare, rotating with tongs.

To Make Cajun Remoulade

• First, you are to get a mixing bowl, then combine all of the ingredients in it and swirl or whisk to combine.
• After that, adjust the seasoning using salt and hot sauce to your liking. Then, proceed to refrigerate it after pouring it into a sealed jar.
• Keep in mind that this sauce should remain in the refrigerator, and it can also be used for at least one week.

What to Serve with Tuna Steaks

Tuna steaks can indeed be served in many different ways. Below are a few of my favorite ways:

• You can just make a rice bowl with the sliced tuna steaks, and then, for a complete meal idea, just top it with a tangy sauce.
• You can also serve the tuna steak topped with sesame seeds and chopped green onions. In addition, you can squeeze fresh lime over the top.
• Plus, you can make a green salad topped with tuna steaks.

Frequently Asked Questions

What Goes Well With Tuna Steak?

You can top your tuna steaks with a beautifully bright and flavor-packed mango avocado salsa that is mouth-watering on its own. However, it does shine quite well when piled high on top of the tangy tuna.

Don’t I Need a Marinade?

Of course not; you don’t need a marinade, particularly when you are using this blackened tuna on a Blackstone griddle.

This is so because you are just giving the tuna steaks a quick sear on the grill over high heat; a marinade won’t do a whole lot for you.

Can Tuna Steak be eaten Rare?

Yes, of course, you can eat tuna steak, which can be eaten rare. That’s how it is often recommended, which is why you want to look for the highest-quality tuna steaks you can get your hands on.

Tuna is an extremely lean fish and can dry out rapidly, so you want to cook it until the exterior is charred and it is just a little warm in the center but still pink.

How Do You Know When the Steaks Are Done?

I don’t worry about thermometers because of how rare I think grilled, fresh tuna should be served.

There’s nothing to measure in this case; all you need to do is sear both sides and pull it off the grill immediately.

Even so, I understand that people do want a little more guidance than just that, so in my opinion, what I recommend is that you watch the edges of the tuna steak.

Tuna is exceptional among fish, given that its color change from raw to cooked is quite dramatic.

Raw tuna is a deep, dark purple-red hue, but it becomes a light beige once heat touches it.

You can get a sense of just how much heat is reaching into it just by observing the sides of the steak.

Just remember that the exterior edge will still cook more quickly compared to the interior because the heat will swirl up and around each steak, so it will start to shift towards beige before the inside does.

Proceed to remove it from the grill and slice it with the sharpest knife you have when it is done; ideally, go for a thin-bladed knife like a slicing knife. I believe it is good simply sprinkled with fresh olive oil, a sprinkling of salt, and fresh black pepper.

However, keep in mind that there’s no rush, no matter how you serve it. It is not something that starts all that hot in the first place, given that the tuna is so rare in the center; it is just as good at room temp, or even cold.

What is Blackened Tuna Steak?

To make blackened tuna, a Cajun dry rub is rubbed onto all sides of a raw tuna steak. After that, the tuna is cooked and sliced.

Why Is My Tuna Steak Tough?

Keep in mind that when you are cooking tuna, you want to only cook it until it is warm in the middle, which is still quite rare.

Don’t be scared by the sound of eating rare fish, but tuna can become amazingly dry when cooked through.

Just ensure that you add some sort of sauce (mustard sauce, remoulade, tartar sauce, and so on) to the tuna steaks to add moisture if you are too nervous to eat rare fish. Go ahead and enjoy.

Final Thoughts

In about 10 minutes, this blackened tuna steak will be ready and bursting with flavor.

You can always serve it with your favorite side dishes, on a sandwich, or in tacos. I enjoy any type of blackened fish.

That being said, this will now bring us to the end of this guide on blackened tuna on a Blackstone griddle.