Description

Blackened Balsamic Tuna Steaks combine a sweet and tangy balsamic marinade with a spicy blackened seasoning blend, seared to perfection for a tender, flavorful seafood dish. The marinade infuses the tuna with a balanced sweetness and acidity, while the blackened spices create a bold crust. This quick and easy recipe is ideal for a healthy, impressive dinner.

Ingredients

Scale

Balsamic Marinade

½ cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt

Blackened Seasoning Blend

2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
Optional: ½ teaspoon smoked paprika or a pinch of ground fennel

Additional Ingredients

4 tuna steaks (about 6 ounces each)
Vegetable oil for searing

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Instructions

Marinate the Tuna: In a shallow dish, whisk together the balsamic vinegar, olive oil, honey, and salt. Add the tuna steaks and marinate for 10 to 15 minutes, turning once halfway through to ensure even coating.
Mix the Seasoning: In a small bowl, combine the paprika, cayenne pepper, dried thyme, dried oregano, salt, black pepper, and optional smoked paprika or ground fennel if using. Stir well to create the blackened seasoning blend.
Coat the Tuna: Remove the tuna from the marinade, reserving 1 to 2 tablespoons of the liquid for serving. Pat the tuna steaks dry gently with paper towels, then rub the blackened seasoning generously on both sides of each steak, pressing it in to adhere.
Sear: Heat a tablespoon of vegetable oil in a heavy skillet, preferably cast iron, over medium-high heat until shimmering. Place the tuna steaks in the skillet and sear for 2 to 3 minutes per side for rare to medium-rare doneness, or cook longer depending on your preferred level of doneness. Avoid overcrowding the pan for a good sear.
Rest & Serve: Transfer the seared tuna to a plate and let it rest for about 3 minutes to allow juices to redistribute. Slice the tuna steaks and serve with a drizzle of the reserved marinade. Garnish with fresh herbs or a squeeze of citrus if desired for added brightness.

Notes

Marinating for longer than 15 minutes can start to cook the tuna due to the vinegar’s acidity; keep it brief.
Use a thick, heavy skillet like cast iron for the best sear and crust formation.
The blackened seasoning can be adjusted to your spice preference by varying the cayenne pepper.
Optional smoked paprika or ground fennel add complexity but can be omitted if unavailable.
Serve immediately after resting for optimal texture and flavor.