Blackened Tuna with Cajun Remoulade off the Grill by Steven Raichlen

Introduction

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

Ingredients:

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

Instructions

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.

Tips

• For the best flavor, let the Cajun rub sit on the tuna for at least 30 minutes before grilling.
• Use fresh, sushi-grade tuna for the best results.
• If you don’t have an Arteflame Grill, a cast-iron skillet over high heat can work as an alternative.

Variations

• Try using salmon or swordfish instead of tuna for a different twist.
• Adjust the spice levels in the Cajun remoulade by adding more or less cayenne pepper and hot sauce.
• Add a squeeze of fresh lime juice for an extra citrusy punch.

Best pairings

• Pair this dish with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.
• Serve alongside grilled vegetables or a fresh green salad.
• A side of rice or quinoa complements the dish well.

Conclusion

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.