Louisiana Grilled Blackened Tuna Steaks

Introduction

Experience the bold flavors of Louisiana with these perfectly grilled blackened tuna steaks. The Arteflame grill’s intense searing heat locks in juices while the flat top griddle ensures an even cook. This easy-to-follow recipe delivers restaurant-quality results right in your backyard.

Ingredients

• 4 fresh tuna steaks (about 6 ounces each)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins.
4. Light the paper and allow the grill to heat for about 20 minutes.

Step 2: Prepare the seasoning

1. In a small bowl, mix the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, black pepper, and white pepper.

Step 3: Season the tuna steaks

1. Brush both sides of the tuna steaks with the melted butter.
2. Generously coat the tuna steaks with the blackening seasoning, pressing it into the fish.

Step 4: Sear the tuna steaks

1. Place the tuna steaks directly on the center grill grate where temperatures reach over 1,000°F.
2. Sear each side for 30-45 seconds to develop a beautiful crust.

Step 5: Finish cooking on the flat top griddle

1. Move the seared tuna to the flat cooktop griddle, positioning it closer to the center for higher heat or towards the outer edges for a gentler finish.
2. Cook for an additional 1-2 minutes per side until the internal temperature reaches about 115°F for medium-rare.

Step 6: Rest and serve

1. Remove the tuna steaks from the grill when they are 15°F below the desired final temperature.
2. Let them rest for 5 minutes before serving.
3. Serve with lemon wedges and enjoy!

Tips

• Use fresh, high-quality tuna steaks for the best flavor and texture.
• For an even spicier kick, add an extra teaspoon of cayenne pepper.
• Let the seasoning rest on the tuna for 10 minutes before grilling for enhanced flavor.
• Avoid overcooking the tuna; it should be slightly pink in the center.

Variations

• Cajun Butter Tuna: Mix melted butter with extra Cajun seasoning and baste the tuna while grilling.
• Garlic Herb Blackened Tuna: Add minced garlic and freshly chopped herbs like parsley and thyme to the seasoning mix.
• Smoky Chipotle Tuna: Substitute cayenne with smoked chipotle powder for a deeper, smoky flavor.
• Asian Spice Tuna: Replace oregano and thyme with ground ginger and a drizzle of soy sauce before grilling.
• Honey Glazed Blackened Tuna: Brush with a honey-butter mixture during the last minute of grilling for a touch of sweetness.

Best pairings

• Grilled asparagus or zucchini
• Cajun-style rice or dirty rice
• Grilled corn on the cob with butter
• Fresh garden salad with citrus dressing
• A crisp Sauvignon Blanc or light-bodied Pinot Noir

Conclusion

Grilling blackened tuna steaks on the Arteflame grill allows you to achieve restaurant-quality char and flavor effortlessly. By using the intense heat of the center grill grate for the perfect sear and finishing on the flat cooktop for controlled doneness, you can enjoy juicy, flavorful tuna every time.