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| Pan seared Blackened Tuna Steaks. Courtesy of the Cooking Corner. |
Towards the end of summer there is a magic sound that every person who grills knows means trouble. It's that pop . . . pop . . . pop of the gas in your grill saying good bye. The hubby and I had two tuna steaks that had soaked in marinade and were ready to go on the grill when he heard that special sound.
Plan B was about to go into play. I've always been partial to blackened fish, so now was the time to go for it. I grabbed the cast iron skillet, threw it in a preheating oven and cranked it up. When the oven and pan were good and hot (smoking), I carefully put the tuna in the skillet (sizzle) and popped it in the oven. I must say, the smoke was starting to fill the kitchen like some of my grilled cheese.
This cooks really quick, so it's best done when you're almost ready to plate. The tuna was cooked just right and not over done, but it's best to watch the salt. Prepared seasonings often have a high content of salt, so go easy. You can't take it back.
Old Bay Blackened Tuna Steaks
1/4 cup olive oil
1 T. Old Bay® Seasoning
2 limes, juiced
2 teaspoons McCormick® Cilantro Leaves
2-7 oz. (1/2 inch cut) tuna steaks
sprinkle of cracked black pepper
Directions
Marinade: In a small bowl, mix olive oil, OLD BAY, lime juice and cilantro. Place tuna in large resealable plastic bag and add marinade. Turn to coat well. Sprinkle with pepper.
Marinate in fridge 15 minutes (longer for extra flavor).
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| Blackened Tuna Steak and Potato Dinner. |
(Tuna is more moist when the center pink after cooking.)
Tip - Substitute swordfish.
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