Blackened Tuna Salad

By Mark Lawrence

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This is perhaps the healthiest thing you can eat. Blackened tuna is Lousiana's Cajun take on Sushi and Sashimi.

1/4 lb Ahi tuna or salmon
1 tbl butter
1 tsp blackening spice

  1. Put the butter in a skillet. Put half the blackening spices in the butter. Heat on high until it just starts to smoke.

  2. Place the tuna or salmon in the pan. Put the remaining blackening spices on the fish.

  3. Cook for about 45 seconds to 1 minute, then flip and cook the other side for 45 seconds to 1 minute.

  4. Tuna should be red inside, cooked on the outer 1/4 inch (5mm) or so. Salmon should be cooked all the way through, barely.

Slice the tuna about 1/4" thick. Serve on a bed of lettuce or on a salad. Salads can include any of lettuce, greens, sprouts, chopped peppers, cucumbers, avocado, artichoke, peas, tomato, cashews, almond slices, sesame seeds. Use a simple vinegar and oil dressing, or perhaps a raspberry vinaigrette.