Blackened Balsamic Tuna Steaks

This easy recipe for Blackened Balsamic Tuna Steaks has it all, including spicy Cajun blackened seasoning and a sweet balsamic vinaigrette that gives it tons of flavor, and the prep and cooking couldn’t be easier.

One of my favorite seafood dinners is this upscale blackened balsamic tuna steak recipe. All you have to do is marinate the tuna for a few minutes in a simple balsamic mixture, dip it in blackened seasoning, and sear it on all sides. The result is a meltingly tender, flavorful dish with a savory blackened crust.

Why We Love This Tuna Steaks Recipe

• Fancy: With this recipe, you can enjoy a restaurant-quality seafood dinner at home.
• Quick: With minimal prep time and fast cooking, this recipe is a breeze to make, offering a delicious, nutritious dinner in just minutes.
• Versatile: The savory tuna can be served as a main course or added to salads or tacos.
• Hassle-Free: This recipe requires very few utensils and minimal cleanup.

Ingredients For Balsamic Tuna Steaks

• For the Tuna: two tuna steaks and vegetable oil.
• For the Marinade: balsamic vinegar, olive oil, honey, and salt.
• For the Blackened Seasoning: paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper.

How To Cook Tuna Steaks

1. Marinate. Pat dry the tuna steaks with paper towels. Place them in a large plastic zip-top bag, then whisk together the marinade ingredients in a separate bowl. Set half of the marinade aside, and pour the rest into the zip-top bag with the tuna. Seal the bag and massage the liquid around to coat; set aside to marinate for 10 minutes.
2. Make the Seasoning. Combine the blackened seasoning ingredients in a small bowl. Take the tuna from the bag, lightly pat dry again, and season with the seasoning mix. Press down on the spices to help them adhere.
3. Sear the Tuna Steaks. Heat a dry cast-iron skillet over medium-high heat until it’s smoking hot. Carefully add 2 tablespoons of vegetable oil to the hot skillet, and then place the steaks in the pan. They should immediately begin to sear. Cook for about 2 minutes per side, for medium-rare.  
4. Rest, Slice, and Serve. Transfer the cooked steaks to a clean cutting board to rest for 3 minutes before slicing and serving.

Recipe Tips and Variations

• Thickness: This recipe works best with tuna steaks that are at least 1-inch thick. Thinner steaks will overcook. If they are thinner, try cooking them for a minute per side.
• Sushi Grade Tuna: Generally, sushi or sashimi-grade tuna is good for making seared tuna steaks.
• Spice Blend: While the blackening spices make this dish extra delicious, you can skip them if you prefer and use just salt and pepper, or grab this store-bought blackening seasoning.
• Slicing: Tuna steaks should be sliced thinly after cooking for the best texture and flavor.

Serving Suggestions

These crispy, herbed Grilled Potato Wedges are irresistibly flavorful! For a lighter take, make these Grilled Summer Squash Kebabs or my Parmesan Panko Asparagus Fries. If you want a salad, my Asian cabbage slaw pairs perfectly with tuna steaks.

How to Store and Reheat Leftovers

• To store, leftovers should be transferred to an airtight container and refrigerated for 2 to 3 days or frozen for up to 3 months.
• To reheat, place the tuna steaks on a hot pan or grill and re-sear until warm.

More Seafood Recipes

• Salmon Florentine
• Old Bay Roasted Salmon
• Crab Cake Sliders
• Shrimp Salad with Avocados

Print Recipe

4.73 from 11 votes

Blackened Balsamic Tuna Steaks

This Blackened Balsamic Tuna Steaks recipe is a breeze to prepare and cook, offering a perfect blend of spicy Cajun seasoning and sweet balsamic vinaigrette for full-on flavor.

Prep Time15 minutes mins

Cook Time8 minutes mins

Resting Time3 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: American

Keyword: ahi tuna steak recipe, how to cook tuna steak, seared tuna

Servings: 2

Calories: 376kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

• Measuring Cups and Spoons
• Mixing Bowls
• 10-inch Cast Iron Skillet

Ingredients

For the Tuna

• 2 (6 ounces each) fresh Ahi Tuna Steaks
• 2 tablespoons vegetable oil

For the Marinade

• ¼ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• ½ teaspoon salt

For the Blackened Seasoning

• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Pat dry the ahi tuna steaks with paper towels and place them in a large plastic zip-top bag.
• In a small mixing bowl whisk together the balsamic vinegar, olive oil, honey, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.
• Pour the rest of the marinade into the plastic bag with the tuna. Close the bag and massage the liquid around to coat the tuna steaks. Let stand for 10 minutes. (You can also refrigerate overnight.)
• In the meantime, in a small bowl combine the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper.
• Remove the tuna steaks from the marinade and sprinkle all sides of the steaks with the seasoning mix, pressing down to adhere.
• Heat a cast iron skillet over medium-high heat until smoking hot. Add 2 tablespoons vegetable oil to the hot skillet.
• Place the tuna steaks in the pan; cook for about 2 minutes per side, for medium rare.
• Transfer the tuna steaks to a cutting board and let rest for 3 to 5 minutes.
• Thinly slice the tuna and serve with the reserved sauce.

Notes

• Thickness: This recipe works best with tuna steaks that are at least 1-inch thick. Thinner steaks will overcook. If they are thinner, try cooking them for a minute per side.
• Tuna Steak Selection: Opt for fresh ahi tuna steaks or thawed frozen sushi-grade tuna for the best results in this recipe.
• Oil for Searing: Use a high-heat oil like vegetable oil to achieve a perfect sear. Don’t use olive oil.
• Balanced Blackened Seasoning: Follow my recipe to make your own blackened seasoning, or buy a premade one.
• Prep Your Sides: With the tuna cooking in just a couple of minutes, have your side dishes ready to make sure everything is served hot and delicious.

Nutrition

Calories: 376kcal | Carbohydrates: 16g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 1239mg | Potassium: 524mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4433IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg