Blackened Tuna Steaks with Horseradish Tartar Sauce

Blackening fish adds a lightly charred crust while leaving the flesh sweet and tender inside. And it couldn’t be simpler: rub on a few dark, savory spices—especially freshly ground black pepper—and let the fish stand for a little while, then sear it in a hot cast-iron skillet with just a little oil. That’s it.

Jarred, fresh horseradish (shredded) provides a flavorful difference in the tartar sauce, adding a tangy, nose-tingling bite. You’ll find the jars in the refrigerated section of your market—not in the condiment aisle where that white, creamy horseradish “sauce” is shelved. Skip that.

Tip: Keep the side dish simple. Here, I roasted some red fingerling potatoes, tossed in a little olive oil, salt, and pepper. Done.

Serves 2

Ingredients

• 2 tbsp light mayonnaise
• 1 tbsp jarred, fresh horseradish (shredded)
• 1 tbsp finely chopped dill pickle
• 1/2 tsp Dijon mustard
• sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp chile powder
• 1/8 tsp ground cumin
• 2 6-oz yellow-fin tuna steaks, about 1-1/4-inch thick
• 2 tsp olive oil

Preparation

1. Combine the mayonnaise, horseradish, dill pickle, and mustard in a small bowl. Season with salt. Cover and refrigerate at least 30 minutes. (May be made 1 day ahead.)

Horseradish Tartar Sauce

1. Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture on both sides of the tuna and let stand 20 minutes.
2. Heat a cast-iron skillet over medium-high heat and brush with the olive oil. Season the tuna with salt and add to the pan. Sear until the bottom is lightly charred, 2-3 minutes. Turn and sear 2-3 minutes longer, until the other side is charred and the fish is still pink in the middle.

Seasoned Tuna

Fish Beginning to Cook

Blackened Tuna

Serve, passing the tartar sauce to spoon on top.

Blackened Tuna Steaks with Horseradish Tartar Sauce