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Flavorful ahi tuna with simple blackened seasoning. This easy fish recipe takes only 10-minutes to pull together! Perfect for a quick weeknight meal! Naturally Gluten-Free, Paleo & Whole30 compliant!
This easy ahi tuna recipe is quick, delicious and fresh! Make a homemade blackening seasoning for less sodium and more control of the flavor.
Blackened ahi tuna is sure to be one of your repeat weekly lunch and dinner go-to’s. Fish recipes are great crowd-pleasers - simple, fresh and healthy! Ahi tuna is probably my favorite, whether it’s on top of a Fresh Avocado Salad, or in tacos like my Seared Ahi Tuna Tacos.
This clean eating recipe uses simple, fresh ingredients. I’m a huge proponent of making easy dishes that don’t skimp out on taste. For lunch & dinner recipes like this one, I prefer only a few ingredients that pack huge flavor. For other simple, delicious fish dishes try Easy Grilled Swordfish Tacos, Salmon without that White Stuff, or Fried Tilapia Tacos with Kale-Carrot Slaw.
Jump to:
The first time I ever tried blackened fish was in New Orleans, Louisiana. After I graduated college my family and I went there for a few days to celebrate before going back to work. I loved all of the flavor packed into one seasoning!
Highlights of this Recipe
- Easy
- Gluten-free, paleo & Whole30 compliant
- Flavorful
- 10-minutes
- High protein
Ingredients & Substitutions
- Ahi Tuna. One of my favorite fishes to prepare. Substitute for fish like cod, tilapia, salmon.
- Unsalted Butter. This is what helps “blacken” the fish. Substitute for neutral oil, but preference is highly towards butter to add extra flavor!
- Oregano. Substitute for dried parsley, or italian seasoning.
- Garlic Salt. Substitute for regular salt.
- Smoked Paprika.
- Chili Powder.
- Cayenne Pepper (totally optional). This adds a little heat and spice. Feel free to omit completely.
Step-By-Step Blackened Ahi Tuna
Blackened fish happens when you fry (can be baked in the less traditional way) in butter. Because of the butter and blackened seasoning, the fish becomes a darker “blackened” coloring. (It’s not burnt!) The inside of the ahi tuna stays tender and juicy!
STEP ONE: Make blackened seasoning.
STEP TWO: Spread blackened seasoning on all sides of ahi tuna.
STEP THREE: Melt the butter in a cast iron pan (or flat pan)
STEP FOUR: Once pan is hot, add seasoned ahi tuna, searing only 60-seconds each side.
STEP FIVE: Place onto cutting board for 3-5 minutes to cool slightly.
STEP SIX: Slice thinly.
Tips & Tricks to Perfectly Sear Ahi Tuna
1. Quality Ahi Tuna
Make sure to look for Sushi-grade ahi tuna! Because seared tuna is typically served at Medium-Rare, you really want to make sure it’s high quality fish.
2. Marinate
Ahi tuna gets more flavorful as it sits in a marinade. You can go as simple as cracked peppercorns or sesame seeds to marinating in your favorite sauce. This is seasoned with a homemade blackened seasoning to add spice and flavor!
3. Hot Skillet
The trick to perfectly seared ahi tuna is a hot skillet. You really want to preheat your pan and make sure it’s hot! I like to use my cast iron pan, but you can use a non-stick pan too.
TIP! If you’re not sure your pan is hot enough, drop a small amount of water (think a teaspoon). If it sizzles right away it’s good to go!
4. Quick Sear
Don’t let the tuna steak sit on the pan for too long - it really should only be 1-minute. That is why it is better to do a quick, hot sear.
5. Cooking Temperatures
Typically, seared tuna is served at Medium-Rare temperature.
- Rare: 30 seconds per side
- Medium rare: 1 minute per side
- Well done: 2 minutes per side
Frequently Asked Questions
Blackened seasoning (or blackening seasoning), is a mixture of spices. Each blackened seasoning is different, and some can be spicy. It is more smoky than spicy, but can have some heat. Blackened seasoning is typically less spicy than traditional cajun seasoning.
The best way to know if ahi tuna is bad is to smell it and look at it. If it has a sour smell, or dull greyish color, it is not fresh.
Raw ahi tuna should be a rich red or pink color, and almost translucent. Ahi tuna that is more dull and grey in color is not as fresh.
As long as your ahi tuna remains in the fridge (as soon as possible after cooking), it will be good to eat for up to three days maximum. Store in an airtight container.
Absolutely! If you don’t want to make your own blackening seasoning, there are plenty out there on the market. My favorites are: Slap Ya Mama Cajun Seasoning (spicy) or Old Bay with Blackened Seasoning.
In-Person: Trader Joe’s, Whole Foods, or try your favorite grocery store. (I will personally say I do not like the quality of ahi tuna from Trader Joe's.)
Thrive Market sells frozen ahi tuna steaks (that is where I prefer to purchase).
Catalina Offshore Products, based in San Diego, CA, is one of SoCal’s premier fresh and frozen seafood. They deliver to almost anywhere in the United States.
What to Pair with Blackened Ahi Tuna
- Fresh Mexican Avocado Salad
- Easy Asian Cucumber Salad
- Vegan Mexican Rice
- Israeli Couscous Salad with Spinach & Fennel
- 3-Ingredient Fresh Grapefruit Salad Dressing
Other Fish Dishes
- Easy Grilled Swordfish Tacos
- Seared Ahi Tuna Tacos & Cabbage-Carrot Slaw
- How to Cook Salmon without that White Stuff
- Fried Tilapia Tacos with Kale-Carrot Slaw
📖 Recipe
How to Make Blackened Ahi Tuna
Ingredients
- 12 OZ Ahi Tuna Steaks (2 filets; typically 4-8 oz is a small serving for one person)
- 2 TBSP Unsalted Butter
Blackened Seasoning
- 2 TSP Smoked Paprika
- ½ TSP Chili Powder
- ¼ TSP Cayenne Pepper (OPTIONAL SPICY ONLY)
- 1 TBSP Oregano
- ½ TSP Garlic Salt
Instructions
- Combine blackened seasoning ingredients together in a small bowl.
- Place ahi tuna steaks on a cutting board or plate. Dry all sides with a paper towel.
- Sprinkle half of the seasoning on the top side of the ahi tuna steaks and rub it in.
- Turn steaks over and sprinkle the remaining blackened seasoning on the other side of the steaks. Rub in completely on all sides (edges as well!).
- Heat a cast iron or metal pan on the stove. Let heat for 2-minutes and then add butter.
- Let butter melt and make sure the pan is hot (should be 4-5 minutes since first turned on).
- Place seasoned ahi tuna steaks flat side down (either side is fine, but the larger flat side).
- Let sear for 60-seconds (don’t move until 60-seconds are up).
- Flip over (using tongs) and sear the other side for an additional 60-seconds.
- After fully seared, remove from the heat and onto a cutting board. Turn off the stove.
- Let the blackened ahi tuna steaks cool for 3-5 minutes.
- Slice in thin pieces (about ¼-½” thick slices).
- If making extra, make sure to place in fridge in an airtight container immediately. Should be in fridge no more than 2-3 days.
Notes
- Rare: 30 seconds per side
- Medium rare: 1 minute per side
- Well done: 2 minutes per side
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