These Blackened Tuna Steaks take less than 10 minutes to make and have so much flavor! Just pair it with your favorite side dishes, use it in tacos, or top it on a salad!
I love blackened fish of any kind. I order it this way every time I’m at a seafood restaurant.
I started experimenting at home with different seasonings, so I could recreate restaurant-style Blackened Tuna at home. It took a few tries, but I finally nailed it!
Ingredients for Blackened Tuna Steaks
- 4 Tuna Steaks (about 4oz each, 1 inch thick)
- 3 Tbs Coconut Oil
- 2 Tbs ground Smoked Paprika
- 1 teaspoon ground Cayenne
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon dried Oregano
- 2 teaspoon Sea Salt
- 1 teaspoon Black Pepper
Seasoning for Tuna Steak
All you need for the blackened seasoning is Paprika, Cayenne, Garlic Powder, Onion Powder, Oregano, Salt, and Pepper. That’s it!
This seasoning works with literally any type of fish or seafood. You could even use this on chicken or beef, too!
How to Cook Tuna Steak
Just mix the spices together for the blackened seasoning. Then sprinkle an even layer over the tuna steak and rub it all in. Add Coconut Oil to a large cast iron skillet, and heat on med/high heat.
When the oil is melted and shimmering, add the tuna steaks. Cook 1-2 minutes each side for rare to medium rare, or 3-4 minutes for medium to well done. Remove from the skillet and let rest for 5 minutes before serving.
Internal Temperature for Tuna Steak
Depending on how you like the doneness of your Tuna Steak, see below for cooking temps.
- Medium Rare: 125°F – 135°F – Warm, pink center (Recommended).
- Medium: 135°F – 145°F – Mostly cooked through, slightly pink in the middle.
- Well Done: 145°F and above – Firm, brown throughout, likely dry.
More Seafood Recipes
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Blackened Tuna Steaks
Equipment
Ingredients
- 4 Tuna Steaks (around 4oz each, 1 inch thick)
- 3 Tbs Coconut Oil
- 2 Tbs ground Smoked Paprika
- 1 teaspoon ground Cayenne
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon dried Oregano
- 2 teaspoon Sea Salt
- 1 teaspoon Black Pepper
Instructions
- In a small bowl, combine Paprika, Cayenne, Garlic Powder, Onion Powder, Oregano, Salt, and Pepper.
- Spread mixture evenly over each Tuna Steak, coating all sides.
- Add Coconut Oil to a large cast iron skillet, heat on med/high heat.
- When the oil is melted and shimmering, add the tuna steaks.
- Cook 1-2 minutes each side for rare to medium rare, or 3-4 minutes for medium to well done.
- Remove from the skillet and let it rest for 5 minutes before serving.
- Enjoy!
Notes
- Medium Rare: 125°F – 135°F – Warm, pink center (Recommended).
- Medium: 135°F – 145°F – Mostly cooked through, slightly pink in the middle.
- Well Done: 145°F and above – Firm, brown throughout, likely dry.
Nutrition
*This post first appeared on Tastefulventure in July 2020 and has recently been updated with new information and media to benefit the reader.
Stephanie says
This is my go-to tuna recipe. I love the blackened spices. It turns out perfectly delicious every time. Thank you.
Sara says
Thanks so much Stephanie!
Kate says
This is wonderful! Hot for my tastes, but in a good way. I cooked it for 5 minutes per side & used olive oil. Thank you for posting it.
Sara says
Thanks so much for your feedback Kate!
Julie says
First time making a Tuna Steak, so delicious. I used less cayenne since I can’t eat real spicy food. It still tasted amazing. I also added sliced garlic clove . This will be my go to recipe for a tuna steak.
Sara says
Thanks so much for your feedback Julie!
Glendora says
My husband loves tuna steaks. Not my favorite so I’d never cooked them before. I tried your recipe and I have to say they were delicious. I made up a batch of the blackened seasoning and we’ve used it on salmon and shrimp. Next up is a Caesar Salad with blackened chicken.
Sara says
That’s so great to hear Glendora!
Constance Pare says
I’ve never cooked tuna before. After my husband brought home two tuna steaks, we both started looking for recipes and found yours. Since it looked easy I thought I’d give it a try. I am so glad I did . We were both so pleasantly surprised and more than pleased with how they came out. Thank you Sara for a really quick, easy and absolutely delicious recipe.
Sara says
Thank you so much, so glad you enjoyed this recipe!
Shelly Brown says
I think the salt quantity was way off! Way too salty!
Sara says
Everyone’s taste buds are different. You can just use less salt next time.
Gordon says
Cook time is too long, you’re overcooking your tuna and ruining it.
Sara says
Hi Gordon,
Take a look at the recipe card, there are different cook times depending on how rare or well done you like yours cooked.
Heather says
Some of us like our tuna well done-even if it “ruins” it!! Thanks for the recipe!
Pierre Pensis says
I don’t have coconut oil can I substitute for olive oil and if so how much olive oil would I use
Sara says
Yes you can use the same amount of olive oil instead.
Mari Zsigo says
This is so good! I had to do a few substitutions. I used regular cooking and no onion powder. I cooked it for 4 minutes on the first side and that was too long, I did two minutes on the other side. I put it on a bed of romaine lettuce with sliced avocados and added a touch of balsamic vinegar. Delicious. I will make this again.
Sara says
So glad you liked it Mari!
Patricia Jones says
This is an amazing side dish Sara….and it looks soo yummy & more delicious, loved your pictures as well…i will trying to making tonight…..Thanks for sharing….!
Sara says
Thanks Patricia! 🙂