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Instructions Load grill with charcoal to make very hot fire. Let cast-iron skillet get very hot before adding ingredients. Combine all dry ingredients in a dish. Dip fish into melted butter and coat well. Cover fillets with seasoning and press into fillet with palm of hand. Place into hot skillet

1/4 c olive oil 2 tb lime juice 6 tuna steaks; about 6 oz. -each 1 tb dry mustard 2 tb dried cilantro 1 tb chili powder 1 ts freshly ground black pepper 1 ts black mustard seeds -----------------------LIME AND SOY SAUCE----------------------------- 2 tb lime juice 1 tb champagne vinegar 1 ts soy

3 ts Salt 1 ts Garlic powder 1/2 ts Oregano 6 Fresh tuna fillets; 1/2 to -- 3/4 inches thick 1 ts Onion powder 1 ts Red pepper 1/2 ts White pepper 1 ts Black pepper

This was a really good recipe. I agree to watch the salt as cajun seasoining is a little salty. Probally works great on the grill too. Will make this again. thumbs up!

I first had blackened tuna a few weeks ago at a buffet in a casino. I am not sure how this was my first time since I have lived in Louisiana for 24 years but it was. Well as soon as I got home I searched and found this recipe for blackened tuna. A few days later I had a friend over and we tried this