Grill-Blackened Tuna with Cajun Remoulade Recipe
Tuna steaks dredged in Cajun spices and cooked on a hot cast iron skillet. Served rare in the center with an electrifying, spicy crust.
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Cooking tools:
- Grill
- Plancha
- Cast iron skillet
- Griddle
- Smoker
- Mason jar
- Pepper mill
- Pastry brush
- Chef's knife
- Cutting board
- Serving platter
- Plate
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
- Refrigerator
Ingredients
- 1/2 cup coarse salt (sea or kosher)
- 1/4 cup paprika
- 3 tablespoons freshly ground black pepper
- 1 tablespoon cayenne pepper, or to taste
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon filé powder (optional)
- 2 teaspoons freshly ground white pepper
- 1 teaspoon ground bay leaf
- 4 ahi tuna loin steaks, each about 1-1/2 inches thick (about 8 ounces each)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons thinly sliced scallion greens, for serving
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