Blackened tuna is a Cajun seasoned whole fish steak seared in a hot skillet, traditionally cooked in a cast iron skillet. The fish is coated in spices and seasonings that react with the heat of the pan, creating a burnt, crunchy exterior while remaining moist and flaky on the inside. The fish should be exposed to heat no more than two minutes on each side and tastes best when made with fresh, whole fish.
Blackened tuna is a type of whole fish steak that is coated in Cajun seasoning and seared over a hot skillet. This type of seasoning can be purchased at a specialty food store or mixed by the chef and is usually hot and spicy in nature. The coating on the toppings tends to react with the heat of the pan this dish is being prepared in, creating a burnt, crunchy exterior. The inside of the fish, due to the short amount of time this process is completed, remains moist and flaky.
The term blackened is the name given to a specific technique for cooking fish that was developed by a Louisiana chef. The types of spices and seasonings used to coat food are usually classified as Cajun. Some delicatessens sell bottles of blackened condiments, though many cooks prefer to blend their own unique version. These seasonings can be used on any type of meat that will be prepared in a hot pan or grilled. Blackened tuna, however, is traditionally cooked in a cast iron skillet.
The fish, when properly seared, will appear black, giving rise to its name. This is the result of the reaction between spices and seasonings and the heat from the pan. The outside of the fish, when exposed to the extreme heat of the cooking pan, literally burns, forming a crispy crust around a hot, flaky inside. Cast iron tends to hold heat at a higher temperature than other types of metal used in cookware. The surface of the pan should be hot enough that the oil smokes when drizzled.
The fish should be exposed to heat no more than two minutes on each side. If the pan has been properly heated, the fish will sear on the outside without overcooking on the inside during this time. To encourage the blackening process on the tuna’s surface, the cook may dredge the seasoned meat in butter before placing it in the pan. The blackened tuna should be firm and crispy on the outside and moist and tender on the inside, when removed from the pan.
Any variety of tuna can be used, whether it’s yellowtail, Pacific redfin, or another type that is best suited to the chef and the availability of local fish markets. Blackened tuna tastes best when made with fresh, whole fish that hasn’t undergone any freezing process. While you can use frozen and thawed tuna, the fish tends to lose a small amount of moisture and flesh firmness that is retained in a fresh steak. Fish should be rinsed and patted dry before using in the recipe to remove any excess negative fishy flavors and prepare it to better bind with seasonings.
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