Blackened tuna and roasted peppers sauce

My mother-in-law introduced me to quinoa in 1999, when I started dating my husband. She was a very health-conscious woman and was highly invested in grains, tons of vegetables, fruits, and nuts. Her meals were always healthy yet tasty.

So I’ve always enjoyed quinoa and often try to eat it with different foods. I don’t have a preference for the black, red, or white version. I cook the trio.

Tuna, tuna, tuna

I love tuna, even though it’s not on my list of favorites. Growing up in Dominica, I’d only eaten tuna boiled in coboullion sauce, in braff (broth) or fried. However, when I migrated to Canada, my late uncle introduced me to tuna sushi, and to this day, I always order it whenever I’m in the mood for sushi. When I went on my honeymoon to Bora Bora, 21 years ago, (before it was a popular honeymoon destination), I was introduced to ceviche and it has been life-changing. One of the other fav ways that I embrace tuna is seared. It’s lightly cooked so it’s still tender.

Lately, I’ve been enjoying tuna blacken. Don’t let the term scare you. It’s just prepared with lots of dried spices under high heat, and still tender on the inside.

You can use any Cajun seasoning for your blackened tuna, but I did my own and used smoked paprika, black pepper, garlic, cayenne pepper, turmeric, and salt. I used a concentrated amount to make sure that the tuna steaks got full coverage.

For the sauce, I made a roasted peppers sauce. I didn’t roast the peppers myself, but I bought a jar from my local grocery store, purred it, added cream, some black pepper, and a little salt and garlic.

Blackened tuna with roasted peppers sauce

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Course lunch, Main Course

Cuisine American, Caribbean

Equipment

• Frying pan or skillet

Ingredients

  

• 4 Tuna steaks with a little lemon juice
• 1 tbsp Smoked paprika
• tbsp cayenne pepper
• tbsp black pepper
• tbsp turmeric
• salt to taste
• tbsp garlic powder

Roasted peppers sauce

• 1 jar roasted peppers I used Mezetta 15 oz jar
• 2 cups heavy cream
• 1 teaspoon quinoa boiled
• salt
• garlic
• 1 tbsp butter optional

Instructions

 

• Lightly wash tuna steak with lemon juice and pat dry
• Rub the steaks with all the seasonings
• Let it marinate for at least 30 minutes
• Add butter in a hot pan or skillet
• Make sure that the seasoning is concentrated on the tuna steaks
• Place the steaks in the pan over high heat
• Turn over after 5 minutes
• Cook on other side for another 5 minutes
• Enjoy!

For roasted peppers sauce

• Puree roasted peppers
• Add cream
• Pour puree in a pan or small pot
• Add seasoning (not too much salt)
• Add a little butter if you want to
• Stir
• Enjoy

Video

Keyword blackened tuna, Quinoa, tuna