Blackened Tuna Steak Recipe: 10-Minute Flavor

Question 1

Can I use frozen tuna?

Accepted Answer

You totally can—just thaw it completely in the fridge overnight first. Here’s my trick: leave it wrapped in its packaging, pop it on a plate (to catch drips!), and let the fridge work its magic. Never thaw at room temp—you’ll lose that gorgeous texture. Fun fact: many gluten-free meal delivery services actually ship theirs frozen, so this method works great for their meal kits too!

Question 2

How do I store leftovers?

Accepted Answer

First—congrats on having leftovers; that’s rare in my house! Slice any extra tuna and stash it in an airtight container with a damp paper towel on top. It’ll keep for 2 days max in the fridge. But honestly? It’s best chopped onto salads or into wraps the next day—that crust loses its magic if you reheat it. Lunch hack: Pack it cold with my avocado-mango salsa—the flavors blend amazingly overnight!

Question 3

Is this recipe gluten-free?

Accepted Answer

Absolutely! Just double-check your Cajun seasoning blend—some sneaky brands add wheat as a thickener. Most major brands (including my beloved Tony Chachere’s) are safe. This is why you’ll often spot blackened tuna in gluten-free meal delivery options—it’s naturally free of all the tricky stuff while still packing huge flavor. My celiac friend swears this is her "safe splurge" meal when eating out—now you can make it worry-free at home!

Question 4

What sides work besides salsa?

Accepted Answer

Oh honey, let me count the ways! My weeknight go-tos are quick-pickled cucumbers (10 minutes hands-off!) or roasted zucchini coins. For something heartier, try cilantro-lime quinoa—it soaks up the Cajun spices beautifully. And if you’re doing the keto thing like half my book club? Swap in garlicky sautéed spinach—you’ll feel fancy without the carbs. Basically, anything bright and fresh works against that rich, spicy tuna.

Question 5

Why did my seasoning burn?

Accepted Answer

Aha! The classic beginner mistake (I’ve been there too). That black crust should be flavorful—not bitter. Two fixes: 1) Make sure your heat isn’t nuclear—medium-high is plenty. 2) Pat your tuna extra dry before seasoning so the spices adhere instead of falling into the pan. Still getting burnt spots? Try mixing your spices with 1 tsp oil first to make a paste—it sticks better and cooks more evenly. You’ll get that perfect crust in no time!

Blackened Tuna Steak

Ingredients

Instructions

Notes

Nutrition