Cajun-style Grilled Yellowfin Tuna

4 servings Prep: 10 m Cook: 10 m Total: 20 m Beginner
5.0/5 (2)
After I moved to Kansas City, Missouri, I ran across a problem: I wanted to make traditional Cajun food, but did not have all of the ingredients I needed available to me. This recipe is representative of the Cajun lifestyle, using what we have around us, and making something great out of it. I chose to use Yellowfin Tuna due to its availability here in Kansas City and for the health benefits associated with tuna. The dry rub with cayenne pepper and thyme creates a flavorful crust.

Ingredients

4 servings
  • 4 (8oz) Yellowfin Tuna Steaks
  • 3 tbsp Extra virgin olive oil
  • 2 tsp lemon juice
  • 2 tsp Cayenne pepper
  • 2 tsp black pepper
  • 2 tsp dried parsley
  • 1 tsp thyme
  • dash salt

Step-by-Step Instructions

  1. Coat skillet or pan with olive oil. Place each of the raw steaks in the oil and then remove, just to coat the fish with oil. Set aside.
  2. In a small mixing bowl, combine all the dry ingredients (cayenne, black pepper, parsley, thyme, and salt) and mix together. Rub the tuna steaks with this dry mixture. Be sure to get the mixture on all parts of the steak.
  3. Heat the oil in the skillet over a medium to medium high heat. Place the steaks in the oil and cook for 3-5 minutes on each side. Ideally, yellowfin tuna should be eaten when cooked rare to medium rare, but can be enjoyed when cooked thoroughly. The dry mixture will make somewhat of a crust on the outside of the fish.
  4. When both sides are cooked to your preference, remove the fish from the pan and top with lemon juice. Recommended Sides - This dish would go well atop or along with any salad. I would also suggest a light pasta or rice side to accompany this dish.

Common Problems and Solutions

Q: How do I know when the tuna is done?

A: For rare (recommended), the center should still be pink/red and cool to the touch - about 3 minutes per side. For medium-rare, the center should be warm and slightly pink - about 4-5 minutes per side. Use a meat thermometer if unsure - 115°F for rare, 125°F for medium-rare.

Q: Why is my crust burning?

A: The heat is too high. Keep it at medium to medium-high and watch carefully. The cayenne can burn quickly, so adjust the heat down if you see the crust getting too dark before the cooking time is up.

Tips and Techniques

Don’t move the tuna around once you place it in the pan - let it sit undisturbed to develop that nice crust. Pat the tuna steaks dry before coating with oil and seasoning for better crust formation.

Ingredient Substitutions

  • yellowfin tuna: mahi-mahi or swordfish steaks
  • fresh lemon juice: lime juice
  • dried parsley: fresh parsley (1 tbsp chopped)

Equipment Needed

  • Cast iron skillet or heavy-bottomed pan
  • Small mixing bowl