Just a note:
The video was not edited during cook time- that’s really how quickly it took to season and cook.
I was legitimately shocked when I found out that blacked tuna was considered something hard or fancy. Maybe not fancy, I do consider it elevated, but not out of difficulty. Blackened anything is really simple, and quick to do. It’s one of the best ways to really get as much flavor as you can out of both the spices and the protein.
Whether cooking on a grill, or a stovetop, the principle is the same. Get the surface as hot as you can; in this case I’m using a cast iron skillet on the stovetop. I heat the skillet until it starts to change color, then drop in a few pads of butter, and then the seasoned tuna. When the cooked line starts to climb up the side the fish, it’s time to flip. These steaks weren’t very thick, so they ended up only cooking for 90 seconds a side. Thick steaks may take up to 2-2.5 minutes.
All totaled, that’s 5 minutes to cook dinner. The protein anyway, that said be sure to have your sides to salad prepped ahead of time.
For this meal I served the tuna on top of a salad consisting of corn, avocado, onion, tomato and Romain with a spicy ranch dressing. To make the tuna also I needed was blackened seasoning, butter and the tuna steak. For the seasoning I used minded blackened seasoning this time, however, I normally make my own with smoked paprika, cayenne, thyme, onion powder, garlic powder and oregano.
Talk about an exceptionally low food cost meal, that tastes like something from a 5 star restaurant.
If you’ve never made this before, you owe it to yourself.