Blackened Tuna Bites with Cajun mustard

"This can be served as a dinner or an appetizer. It is positively amazing. This is my own creation inspired by my favorite dish at a local NJ restaurant. I hope you like it as much as I do."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by gailanng photo by gailanng
photo by Legwarmers photo by Legwarmers
Ready In:
20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Make the mustard first: Mix all ingredients in a small saucepan.
  • Bring to a boil, stirring often.
  • When somewhat smooth, it's done.
  • Now start the tuna: TUNA Cut up tuna in large bite size pieces Coat with blackening seasoning Heat oil in pan till very hot, but not smoking Sear tuna on all sides for about 7-10 minutes total.
  • Do not overcook.
  • It's good for the tuna to be slightly pink on the inside.
  • Serve right away with Cajun Mustard.
  • This can also be made with peeled jumbo shrimp.

Questions & Replies

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  1. Toni N.
    Where do I find Redfish blackening seasoning?
     
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Reviews

  1. gailanng
    DELISH! Right on up to #1 on my list! That's better than being #2. I'll be sending a break-up letter to #2.
     
  2. DeliciousAsItLooks
    Great recipe! I made my own blackened seasoning (the Paul Prudhomme recipe from GK). I wanted my mustard sauce to help cool down the spiciness of the tuna, so I left out the horseradish. It was a nice balance.
     
  3. J. Ong
    This was great! I halved the recipe just for me and my husband. We cooked this whole on the grill and used greek yogurt instead of sour cream. The sauce was really spot on. The sour cream/greek yogurt lent it a tanginess and the horseradish gave it a pleasant zing. I used a homemade bbq dry rub. We'll definitely be making this again.
     
  4. lll178_9953179
    I have made this several times, and didn't change a thing. My husband loves it so much he says it is better than restaurants!
     
  5. JackieOhNo!
    Wonderful! I, too, seared whole tuna steaks on the grill to a medium doneness and they were lovely. The mustard sauce is fantastic and quite plentiful. We even had our leftovers cold, and the tuna and sauce were still great. I can see using this mustard sauce on a myriad of dishes as well. Thanks for posting this. Made for ZWT5 by a Groovy GastroGnome.
     
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