Blackened food is often thought to be something you can only get in a restaurant. The mysterious nature of how it can be blackened yet not burned perplexes many. I am here to take some of that mystery away. It’s not all that hard if you follow a few very easy steps.
A traditional blackening mixture involves mayonnaise with spices slathered on and grilled. This is a Greek style Blackening mixture. I have lightened things up a bit by switching out the mayonnaise for Greek yogurt which also adds a nice tang that when paired with the tuna and combined with a bit of lemon really makes this dish special.
Because of the switch from mayonnaise to yogurt, I find it best to use a stove top grill pan. If you don’t have one of these handy dandy pans, just use a non-stick pan… the only difference will be that you won’t get those pretty grill marks… the flavor profile will remain, yum.
Blackened Ahi Tuna Recipe:
1 cup plain Greek yogurt
1 lemon, zested and juiced
1 tsp. thyme, chopped
1 tsp. coriander, crushed
1 tsp. black pepper
1 tsp. kosher salt, plus more to taste
Prepare tuna steak by lightly salting. Then mix together yogurt, corriander, lemon zest, 1/2 lemon juice, salt, fresh cracked pepper and thyme. Reserve about 1/4 c. mixture. Slather 2-3 T. yogurt onto one side of fish. In a very hot grill pan with a few tablespoons of olive oil, place tuna steak, slather side down. Repeat process of salting and slathering. Cook 5 mins. on each side for well done steak. Allow to rest and top with some of the reserved yogurt sauce.