Blackened Cajun Tuna Steak — A Spicy Griddle Pan Favourite

There is something incredibly satisfying about the contrast between a fiery, spiced crust and the buttery, tender middle of a perfectly cooked tuna steak. This Blackened Cajun Tuna Steak is a recipe I first shared back in 2016, but it remains a staple in my kitchen because it is quick, honest, and packs a serious punch.

Griddle pan tuna is the secret here. You want that intense heat to toast the spices into a dark, aromatic "blackened" crust without overcooking the fish. Whether you are cooking at Casa Adora or on a two-ring hob in the van, this is the ultimate fast food for one.

Ingredients for Blackened Cajun Tuna Steak

(Serves 1)

• 1 fresh tuna steak (200 g, 2.5–3 cm thick)
• 1 tbsp homemade Cajun seasoning (see below)
• A splash of olive oil
• Sea salt and cracked black pepper

Homemade Cajun seasoning

• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper
• ¼ tsp dried thyme
• ¼ tsp dried oregano

Method

1. Dry the tuna: Pat the tuna steak dry with kitchen paper. This is vital, as any moisture will steam the fish rather than sear it.
2. Season it: Mix the spices into your homemade Cajun seasoning. Coat both sides of the tuna generously, pressing it down so it sticks, and add a little salt and pepper.
3. Heat the griddle: Get your griddle pan smoking hot. Add a tiny drop of oil, just enough to stop sticking.
4. Sear the tuna: Lay the steak into the pan. For a medium-rare finish, give it 1½–2 minutes per side, aiming for an internal temperature of 48–52°C.
5. Rest and serve: Let the fish rest for a minute before serving. This allows the juices to redistribute, ensuring every bite of your blackened Cajun tuna steak is succulent.

Tips for griddle pan tuna

• Open a window. Blackening throws off smoke, so use the extractor or open the door.
• Don't move it. Leave the steak alone so the crust can form, then turn it once.
• Keep it rare. Overcooked tuna turns dry and loses its steak-like texture.

Serve this with a crisp green salad or some spicy wedges for a proper "wonky" feast. For a cooler contrast, the garlic spinach and lemon drizzle from my pan-seared tuna steak goes well alongside.

If you've enjoyed the recipes, you can buy me a coffee ☕ — it helps keep the site going.

Footnote

This blackened Cajun tuna steak recipe is part of my Tuna Steak Recipes collection and my Inland Fish and Seafood hub, a collection of resourceful ways to prepare the sea's bounty from the heart of rural Spain.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef