RECIPE: Cajun Blackend Herb Mix

This herb mix works great for tuna or beef. The key to blackening is to use to flat cast iron skillets. Get them really hot and sandwich your protein between them to cook both sides at once. That sears in all the juices while allowing the protein to cook throughout. If doing tuna, you want the center to be just a little pink. I prefer my beef well done, cook yours to your desired amount.

Cajun Blackend Herb Mix


Ingredients

• 1 tablespoon sweet paprika
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
(I prefer to use "No Salt" which is available in the salt isle)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons unsalted butter, softened
• 4 (8 ounce) tuna steaks (about 2/3" thick each)

Directions

Heat oven to 400 F. Combine paprika, oregano, garlic powder, onion powder, salt, cumin, pepper, and cayenne pepper on a plate. Rub butter over tuna steaks. Press tuna steaks into spice mixture; gently rub spices onto fish.

Cooking Tips
Cast iron pans or griddles work best. Get two pans very hot until they smoke. Place tuna on one pan and place second pan on top to cook tuna from both sides at once.
They will make some smoke, this is normal. Transfer skillets to oven and roast fish 5 minutes for medium rare doneness.