Spice-rubbed Bluefin Tuna with Cajun Remoulade
Coated in a spiced rub and quickly seared on the barbecue or in a smoking hot grill pan, this fiery tuna is accompanied by a flavourful Cajun Remoulade.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 bluefin tuna steaks
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- Lemon wedges to serve
For the Spiced Rub
- ¼ cup sea salt
- 1 tbsp paprika
- 1 tbsp freshly ground black pepper
- ¼ tbsp cayenne pepper
- ¼ tbsp dried thyme
- ¼ tbsp onion powder
- ¼ tbsp garlic powder
- ¼ tsp white pepper
For the Cajun Remoulade
- ½ cup mayonnaise
- 2 tbsp seeded mustard
- 1 tbsp horseradish
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- ½ tbsp tomato sauce
- ½ tsp sriracha
- ¼ tsp sugar
- 3 tbsp flat leaf parsley, finely chopped
- 1 spring onion, finely chopped
How do I make it?
- Make Cajun Remoulade first by adding all ingredients to a bowl and stirring to combine.
- Combine spiced rub ingredients together in a bowl and stir to combine. Add rub to both sides of tuna steaks, cover and marinate in the fridge for 15 minutes.
- Preheat barbecue grill or a grill pan to high. Brush grill with olive oil and brush one side of tuna with melted butter. Place on grill butter side down and sear for 2 minutes, then turn, brush the other side and cook for a further 2 minutes or until the outside is blackened.
- Serve tuna with Cajun Remoulade and lemon wedges.
