Cajun Blackened Tuna the Editors of Publications International, Ltd.
Makes 4 servings
|2||tablespoons butter, melted|
|4||fresh 1-inch thick tuna steaks (6 ounces each)|
|1-1/2||teaspoons garlic salt|
|1||teaspoon dried thyme or oregano leaves|
|1/2||teaspoon ground cumin|
|1/4||teaspoon cayenne pepper|
|1/8||teaspoon ground white pepper|
|1/8||teaspoon freshly ground black pepper|
- Prepare grill or heat a ridged grill pan or skillet over medium-high heat. Brush butter over both sides of tuna. Combine remaining ingredients; mix well and sprinkle over both sides of tuna.
- Place tuna on grid over medium-hot coals or in preheated grill pan. Grill 2 to 3 minutes per side for medium-rare tuna (do not overcook or tuna will become dry and tough). Serve with lemon wedges.
|Serving Size:||1 steak plus 1 lemon wedge|
|Saturated Fat||6 g|
|Total Fat||15 g|
|Calories from Fat||44 %|
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