Description

Experience a delicious twist on tuna steaks with this Blackened Balsamic Tuna Steaks recipe. Featuring a sweet and tangy balsamic marinade combined with a bold, spicy blackened seasoning, these tuna steaks are perfectly seared to create a flavorful crust while keeping the inside tender and juicy. Ideal for a quick yet impressive weeknight dinner or special occasion, this dish balances heat, sweetness, and depth with ease.

Ingredients

Scale

Balsamic Marinade

½ cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt

Blackened Seasoning Blend

2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
Optional: ½ teaspoon smoked paprika or a pinch of ground fennel for added depth

Other Ingredients

4 tuna steaks
Vegetable oil for searing

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Instructions

Marinate the Tuna: In a shallow dish, whisk together the balsamic vinegar, olive oil, honey, and salt until well combined. Add the tuna steaks to the marinade, ensuring they are fully coated. Let them marinate for 10 to 15 minutes, turning once halfway through to absorb flavors evenly.
Mix the Seasoning: In a small bowl, combine paprika, cayenne pepper, dried thyme, dried oregano, salt, freshly ground black pepper, and if using, smoked paprika or ground fennel. Mix thoroughly to create the blackened seasoning blend.
Coat the Tuna: Remove the tuna steaks from the marinade, reserving 1 to 2 tablespoons for later drizzling. Pat the steaks dry slightly with paper towels to help the seasoning adhere. Rub the blackened seasoning generously over both sides of each tuna steak.
Sear the Tuna: Heat a heavy skillet, preferably cast iron, over medium-high heat and add vegetable oil to coat the pan. Once the oil is shimmering, sear the tuna steaks for 2 to 3 minutes per side for rare to medium-rare doneness, or cook longer if a different level of doneness is preferred. Aim for a nicely browned, blackened crust.
Rest & Serve: Transfer the seared tuna to a plate and allow it to rest for 3 minutes to redistribute juices. Slice the tuna and serve drizzled with the reserved marinade. Optionally garnish with fresh herbs or a squeeze of citrus to brighten flavors.

Notes

For best results, use sushi-grade or very fresh tuna steaks.
Adjust cayenne pepper amount to control the heat level of the seasoning.
Resting the tuna after cooking ensures juicy, tender meat.
Cast iron skillet is preferred for even heat and a better sear, but any heavy-bottomed skillet will work.
If you prefer less spice, omit cayenne pepper or reduce to ½ teaspoon.
The reserved marinade drizzled after cooking adds extra balsamic sweetness and moisture.