How To Cook Blackened Cajun Style Tuna
Learn how to cook blackened cajun style tuna with the help of Chef Mark! If you like this video and recipe please share using the links below and make sure to subscribe to our YouTube channel.
Blackened Cajun Tuna Steak Recipe
Ingredients:
1 6-ounce Tuna steak –thick cut is best
1 tbsp olive oil
2 Tbsp Blackening seasoning for fish
1 oz.Baby arugula
Method
1. Heat cast iron skillet on high heat for 10 minutes
2. Brush both sides of the fish with oil and Coat both sides of the fish with the seasoning pressing to make a solid, even coating.
3. In a very hot pan sear the fish until dark brown about 2 minutes Turn the fish and finish cooking it for another 2 minutes, Cook rare or med rare if desired
4. Can be served on a bed of baby arugula.
If you have questions or comments about this video or recipe please leave them below.
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Author: Sarah Larson
Enjoy your show. Am uncertain as to time and schedule of next free cook class. Please openly post class schedule or tell me how to access. I have comments and questions which I’m sure you can answer during the class. Much enjoyed.
@Shrownie, we don’t have any more live classes scheduled right now but when we do we will email everyone and let them know what’s coming when. Thanks for watching and glad you’re enjoying our videos. I’ve asked Chef Mark to jump in and reply to your other comment about trout. Have a great day.
I live in Northern Wisconsin on Lake Superior. Do you have any recipes specific for preparing very large lake trout? Also, Lake Superior white fish is a favorite, yet very soft in texture. Does not freeze well. How best prepare? And, do you suggest pickling and/or brining of soft fishes? Thank you.
HiShrownie
Specifically for large lake fish, you would want to fillet it into manageable sections,4-6 oz. portions. You probably know this already so, the best way to prepare fresh water fish due to its lighter musculature is to pan fry them. Also they should be soaked in whole milk to remove as much of that..fresh water flavor that is inherent in them as possible. then dredged n seasoned flour and pan fried, use corn oil as this will give the fish a pleasant taste overall. Try a sweet and sour sauce or use a chutney to offset the lake flavor. also toasted nuts added to mented butter are a nice sauce as well. Usually only firm salt waterfish are pickled or brined, herring, sardines, mackerel. Happy Cooking Chef Mark