Blackened Ahi Tuna is one of those dishes that feels fancy, tastes amazing, and is surprisingly easy to make at home. It’s quick, packed with flavor, and relatively healthy, making it a weeknight winner. Plus, it’s versatile! Throw it on tacos, salads, or serve it as a “steak” with your favorite sides.
The “blackening” technique itself has roots in New Orleans cuisine. It’s all about creating a dark, flavorful crust on the outside of the fish (or meat) while keeping the inside tender and juicy. The secret? A blend of spices and a screaming hot pan.
In this article, we’ll walk you through everything you need to know to prepare perfect blackened ahi. We’ll cover the best seasoning blends, cooking techniques, and serving suggestions so you can impress your friends and family (or just yourself!).
Understanding Ahi Tuna
Before we get to blackening, let’s talk about the star of the show: ahi tuna.
What is Ahi Tuna?
The word “ahi” actually applies to two different kinds of tuna: yellowfin and bigeye. Both are popular in sushi and other raw dishes thanks to their mild flavor and firm texture.
Ahi tuna is also good for you. It’s packed with protein, omega-3 fatty acids, and other nutrients your body craves.
Selecting the Freshest Tuna
When buying ahi tuna, look for pieces that are vibrant in color, firm to the touch, and without a strong, fishy smell. Buy from a fishmonger or grocer you trust.
If you’re planning to eat the tuna raw or just give it a quick sear, make sure you buy “sushi-grade” tuna, which means it’s been handled in a way that makes it safe to eat uncooked.
Crafting the perfect blackening seasoning
The secret to blackened ahi lies in the seasoning. You can find pre-mixed blackening seasoning at the grocery store, but it’s so easy to make your own, and you can control the ingredients.
Key ingredients and their roles
- Paprika. Use smoked paprika to add smoky flavor and color, and sweet paprika to add sweetness and deepen the color.
- Chili powder. Chili powder adds a touch of heat and some depth.
- Cayenne pepper. If you like things spicy, add some cayenne.
- Herbs. Oregano and thyme add earthy, aromatic notes.
- Salt and garlic powder. These are essential for seasoning and enhancing the overall flavor.
Homemade vs. store-bought blackening seasoning
There are advantages to making your own seasoning:
- You control the ingredients, including the sodium content and spice levels.
- You can customize the blend to your taste.
The advantages of store-bought seasoning are that it’s fast and easy. If you go that route, check the ingredient list for additives or too much sodium.
Blackening seasoning recipe
Here’s a basic recipe for a homemade blackening seasoning blend. You can adjust it to suit your taste.
- 2 teaspoons smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon oregano
- ½ teaspoon garlic salt
The art of blackening: a step-by-step guide
Blackening is a cooking technique that creates a dark, flavorful crust on the outside of the food while keeping the inside tender and juicy.
Preparing the tuna
The first step in blackening tuna is to prep the fish.
- Pat the tuna steaks dry with paper towels. This is super important, because you want the fish to sear instead of steam.
- Coat both sides of the tuna steaks generously and evenly with blackening seasoning.
Cooking techniques
To get the best sear, you’ll want to use the right pan and the right kind of oil.
- Choose a cast iron skillet or a heavy-bottomed stainless steel pan. These pans retain heat well, which is what you want for searing.
- Select an oil with a high smoke point, such as avocado oil or grapeseed oil.
- Preheat the pan over medium-high heat until it’s very hot.
- Add the oil and swirl to coat.
- Carefully place the tuna steaks in the hot pan, making sure not to overcrowd the pan.
- Sear for 1 to 3 minutes per side, depending on how done you want the fish to be.
Achieving desired doneness
Ahi tuna is safe to eat when it’s rare or medium-rare. Some people prefer it medium or even well-done. Here are the temperatures you’re shooting for:
- Rare: 90 degrees Fahrenheit — briefly seared on both sides, leaving the center mostly raw.
- Medium-rare: 130 degrees Fahrenheit — seared for a bit longer, with a warm, red center.
- Medium: cooked for a few minutes on each side, resulting in a pink center.
To make sure you’re cooking the tuna to the right doneness, use an instant-read thermometer.
Tips for Blackened Ahi Perfection
Blackened ahi is simple, but it’s easy to make mistakes. Here are some tips to help you get it right:
- Don’t overcrowd the pan. Give the tuna steaks space so they can sear properly. Work in batches if you need to.
- Don’t overcook it. Tuna is best served rare or medium-rare. Overcooked tuna gets dry and tough, and that’s no good.
- Let it rest. Before slicing, let the seared tuna rest for a few minutes. This lets the juices redistribute, making it more flavorful.
- Taste as you go. Before you coat the tuna, taste the blackening spice. Make sure the seasoning is right for you.
Serving suggestions and pairings
Blackened ahi tuna is one of those dishes that goes well with just about anything. Here are some of my favorite ways to serve it.
Side dish ideas
You can’t go wrong with a fresh salad. Try a Mexican avocado salad, an Asian cucumber salad, or an Israeli couscous salad with spinach and fennel. A cumin-lime coleslaw can also be delicious.
For grains, I like a vegan Mexican rice.
Roasted vegetables, grilled asparagus, or sautéed spinach are always great choices for your veggies.
Sauces and toppings
A little sriracha mayo, basil mayo, or cilantro poblano cream can take your tuna to the next level. You can also add avocado slices, chopped cilantro, or a squeeze of lime juice.
Blackened ahi tuna tacos
Serve the tuna in warm tortillas with cumin-lime coleslaw and your favorite taco toppings.
Blackened ahi tuna bowls
Serve over rice or quinoa with your favorite vegetables and a flavorful sauce, like the cilantro poblano cream mentioned above.
Variations and Adaptations
Want to mix things up? Here are some ideas:
- Marinades: Try marinating the tuna for 30 minutes before blackening. Soy sauce, ginger, and garlic make a great base.
- Other Fish: Blackening works well with other steak-like fish. Swordfish, salmon, and mahi-mahi are all good options.
- Cooking Methods: You can adapt this recipe for grilling or baking. Grilling will give you a smokier flavor, while baking is a good option if you don’t want to use your stovetop.
- Tuna Bites: Cut the tuna into smaller, bite-sized pieces and sear them for a shorter time on each side. Serve as an appetizer.
Final Thoughts
Blackened ahi tuna: It’s quick, it’s easy, it’s bursting with flavor, and it’s good for you too! This is one of those restaurant-quality meals you can easily pull off at home any night of the week.
The secret to a perfect blackened ahi steak is fresh, high-quality tuna and a super-hot sear. Once you master those two elements, you’re golden.
Don’t be afraid to experiment with different spice blends, serving suggestions, and variations to create your own signature blackened ahi tuna dish. You might be surprised at what you discover!