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Blackened Tuna with Cajun Remoulade off the Grill

Blackened Tuna with Cajun Remoulade off the Grill

Blackened Tuna with Cajun Remoulade Recipe

Delight in the bold flavors of Blackened Tuna with Cajun Remoulade, expertly grilled on the Arteflame for a perfect sear and complemented by a spicy, creamy sauce for a gourmet meal.

Cooked on the Arteflame Grill

Serves: 4 to 6


For the Tuna:

  • 4 sushi-quality tuna loin steaks, each about 1-½ inches thick (8 ounces each)
  • 3-4 tablespoons Cajun-style blackening rub
  • 4 tablespoons unsalted butter, melted

For the Cajun Remoulade:

  • 1 cup mayonnaise
  • 1⁄4 cup Creole or grainy mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1-2 teaspoons hot sauce (to taste)
  • 1 tablespoon sweet paprika
  • 1⁄2 teaspoon cayenne pepper (to taste)
  • 2 tablespoons finely diced celery
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 scallion, finely chopped (white and green parts)
  • Coarse salt (sea or kosher) and black pepper, to taste


  1. Marinate the Tuna:

    • Generously sprinkle the tuna steaks on both sides with the Cajun rub. Cover and refrigerate for 30 minutes if desired.
  2. Prepare the Cajun Remoulade:

    • In a mixing bowl, combine mayonnaise, mustard, horseradish, lemon juice, ketchup, Worcestershire sauce, hot sauce, paprika, cayenne pepper, celery, parsley, and scallion.
    • Season with salt and pepper to taste. Cover and refrigerate until serving.
  3. Preheat the Arteflame Grill:

    • Build a wood fire in your Arteflame grill and let it mature. Clean and oil the griddle-like cooking surface.
  4. Grill the Tuna:

    • Brush one side of each tuna steak with melted butter.
    • Place the steaks, buttered side down, on the grill. Sear for 2 minutes, then turn, brush the other side with butter, and grill for another 2 minutes. The tuna should be darkly seared on the outside but still rare in the center.
  5. Serve:

    • Serve the blackened tuna steaks with a dollop of the Cajun remoulade.

Enjoy a delightful meal of Blackened Tuna with Cajun Remoulade, perfectly seared on the Arteflame Grill, offering a spicy kick and a burst of flavors.

These are some of the products we use in this recipe:

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Testimonial Forbes
Testimonial Forbes 4.7/5 stars The Arteflame will be the food and fun focal point of any backyard and is equally at home on a prepared surface or grass lawn.
Testimonial Barbecue Bible
Testimonial Barbecue Bible 5/5 stars If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as it's baptismal font. Its design, at once primeval and modern, symbolizes mankind's relationship with the awesome power of fire.
Testimonial Martha Stewart
Testimonial Martha Stewart 5/5 stars I love this grill - it's made of half-inch carbon steel and corten "weathering" steel with a cooktop that heats from the center out.
Testimonial Steven Raichlen
Testimonial Steven Raichlen 5/5 stars It looks like a Claus Oldenburg sculpture. It functions like a wood burning grill & plancha. It's great for steak, fragile fish, veggies and everything in between.

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