This week has been flying by. I don’t think my mind has fully returned home from Mixed Con, as I’m still thinking about all the things I learned there, and the projects I want to get started on! And don’t even get me started on the swag bag goodies. I had to share the love with my co-workers, so I brought the cookies and such to share with them. Hatch pepper chocolate chip cookies, y’all. For serious. I think peppers in cookies scares some people, but it’s something you should at least try once in your life. Well, if you can handle spiciness, that is. You know how I love spicy everything, though.
And blackened seasoned food fits that bill very nicely, wouldn’t you say??
This recipe, however, was too enticing not to try. I mean…blackened tuna steaks topped with sweet mango chutney?? How could I not??
I have noticed that when I cook with blackened seasoning, the house becomes a bit of a hazard zone. If you’ve ever experienced this, you know exactly what I’m talking about. If not, let me try to explain. There is something about the combination of seasonings that somehow wafts into the air, permeates the entire house, and gets all up in your nose. Cue the itchy nose and incessant sneezing. And it stays in the air for a loooong time. Of course, I never remember to turn on the vent until after it’s already gotten a hold of me. By then, it’s too late. J will come in and say, “Are you cooking with those seasonings again?!?!” Yes dear. But it’s so worth the sneezy suffering.
And that’s no lie, friends.
You can adjust the amount of heat by decreasing the cayenne and paprika, and the flavors will still come out amazing. And the dollop of mango chutney gives you the sweet ‘n’ spicy effect. It’s fab.
- 6 Tbsp olive oil, divided
- 2 Tbsp lime juice
- 2 clove garlic minced
- 4 tuna steaks
- 2 Tbsp paprika*
- 1 Tbsp cayenne pepper*
- 1 Tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 cup mango chutney
- In a small bowl, combine 2 tablespoons of olive oil, lime juice and garlic. Place the tuna steaks in a resealable plastic bag or a container with a lid and pour the mixture over the top, and coat all sides. Seal, or cover, and refrigerate for 1-3 hours.
- Meanwhile, combine all the spices (paprika through garlic powder) in a small bowl and mix well.
- When the tuna steaks are done marinating, remove from the fridge and the marinade and gently pat dry with a paper towel. Sprinkle the seasoning on top of each steak and gently rub to cover the surface area. Flip the steaks and do the same on the other side.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the tuna steaks and cook for 2-5 minutes, depending on your desired doneness. Add the remaining 2 tablespoons of oil, flip the tuna steaks and cook another 2-4 minutes, again depending upon your desired doneness.
- Serve tuna steaks with a few spoonfuls of mango chutney and your favorite grain and veggie sides!