Blackened Tuna

There is a whole range of menus and options to “blacken” all sorts of meat and fish. I think tuna works well as it is best served a little under cooked inside so you don’t have to risk burning the outside to get a blackened taste and style.


  • Tuna steaks
  • Spice rub (you can buy some or make your own, this is my combo, which I have done proportions of depending on the volume you need use an appropriate spoon or weight):
    • 1 x salt
    • 1 x chilli flakes
    • 2 x cayenne powder
    • 2 x smoked paprika
    • 4 x fresh thyme
    • 1 x ground black pepper
    • 1 x garlic powder
    • 1 x ground nutmeg
  • Rapeseed oil
  • Lemon juice

What to do 

  1. Dry the steaks with kitchen paper
  2. Put the spice rub on to a plate and gently coat each piece of fish but don’t over press it in or it will be too powerful when you cook it.
  3. Heat a frying to high heat put a small about of oil in to it.
  4. Fry the steaks for a couple of minutes each side and if they are thick use tongues to sear the edges.
  5. Finish off with a big squeeze of lemon juice and service.
  6. I like mine served on a bed of couscous / herb / vegetables with a wedge of lemon on the side.

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