Cajun Blackened Tuna over

Cajun Rice

Yield: 4 servings

Ingredients- Tuna

Herb Rub:

1 tablespoon of Paprika ( I used Smoked Paprika)

1 teaspoon leaf oregano

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon of Salt

1/2 teaspoon of Ground Cumin

1/2 teaspoon Black Pepper

1/4 teaspoon Red or Cayenne Pepper

2 tablespoon butter, room temperature

4 6-8 ounce Tuna Steaks

Preheat the oven to 400 degrees F 

Cajun Rice

2 cups white or brown rice

3 cups water

-Bring the water to a boil, stir in the rice, reduce heat to a simmer and cover; let simmer until rice is tender and liquid has absorbed- 

 

3 clove of garlic minced

1 cup small diced Red Bell Pepper

1 cup small diced white onion

2 teaspoons Cajun seasoning ( found in a good supermarket)

Salt and Pepper to taste

- In a saute pan, heat 2 tablespoon olive oil over medium heat. Add garlic, bell pepper and onion. Saute until fragrant and vegetables tender, about 7 minutes; set aside.

-Add this vegetable mixture to the Cooked rice and than add the garlic powder and Cajun seasonings and salt and pepper to taste.

Meanwhile cook the Tuna

-Rub butter over the tuna; press tuna steaks into the herb mixture;gently tub herbs onto fish.

-Heat a heavy ovenproof skillet (cast iron works great) over high heat for 2 minutes or until skillet smokes.

-Cook tuna steaks 1 minute on each side. They will make some smoke this is normal.

-Transfer skillet to oven and roast tuna 5 minutes for medium rare.

-Serve with Cajun Rice, and top tuna with sliced fresh Lemon.

Chefs note: Each Tuna steak is 195 calories.

Enjoy

Chef Ed.