Pan-Seared Ahi Tuna with Blackened Seafood Spice Rub

This seared blackened ahi tuna is made with a traditional blackened seasoning mix of paprika, cayenne pepper, ground ginger, black pepper, oregano, fennel seeds, clove. Best part is this is on the table in a flash. I bought my ahi tuna steaks frozen, but you may be able to find fresh. If you use frozen, just make sure it’s completely defrosted before cooking. I usually take mine out of the vacuum sealed plastic and leave it on a plate, covered in plastic wrap, in the fridge for 24 hours before I plan on cooking.

1 lb Ahi tuna, preferably yellowfin
¼ cup butter, melted

Blackened Seafood Spice Rub:
1 tsp. ground paprika
½ tsp. ground cayenne pepper
¼ tsp. ground ginger
¼ tsp. black pepper, freshly ground
¼ tsp. dried oregano
¼ tsp. fennel seeds
1/8 tsp. ground cloves

Rinse the fish and pat dry with paper towels. Slice into ½" fillets.

In a small bowl mix together the blackened spice rub and set aside.

Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated.

Toss the ahi tuna in melted butter and then coat with spice mixture on both sides. Press spice mixture to adhere. Immediately sear on high heat each side for 10 seconds for pink in the middle, or for no more then 30 seconds to cook through well.

Serve immediately.

Makes 4 servings.