From The Book – Eastern Market Blackened Tuna

Aug 31, 2009 by winjaw

There was a great little grocery market about five blocks from our house in D.C. It had butchers, fishmongers, cheese shops, bakeries, and just about everything else.

One day we were in the mood for some spicy fish and asked the guys at the fish stall what would be good blackened – besides redfish, which everyone was doing. Well, they looked at us like we were nuts and said something like, “I don’t know, maybe a black bass.”

Well, that didn’t do and we looked around and came up with this one. How hard you sweat depends on how much blackening you put on.

Tuna steaks, about 1 to 1 ½ inches thick

Blackening mix (you can also use something like Tony Creole) We make our own.

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Spread some of the olive oil on the tuna steaks. It doesn’t have to be a lot, but get it on there. Next, take the blackening mix and sprinkle on the steaks very liberally. In fact, you really want to press the blackening into the steak so it will stay.

You can cook this on a grill outside like we do, or even on one of those indoor grills. If you are really adventurous, you can blacken it up the real way by getting a cast iron skillet extremely hot over high heat on the stove. Toss on a little butter and throw the steak right on top.

One word of caution: Unless you have an industrial sized fan and plenty of ventilation, you’ll sleep outside because of the smoke. Trust us on this one.

We prefer the old outdoor grill method. Cook it the same way you would a meat steak. It may look a little dark on the outside, but that’s okay. You don’t want it to look charred and black. To check for doneness, we always slit the steak open and take a peek at the center.