RAGIN’ CAJUN BLACKENED TUNA STEAKS WITH PEACH SALSA

Tex-Mex|Gluten-free|Ragin Cajun|Seafood

Ingredients

The Salsa:

2 ripe peaches, cut into ½” dice

1 pint grape tomatoes, chopped into ½” pieces

1 jalapeno pepper, finely chopped (including seeds if you like it spicy)

½ cup sweet onion, finely chopped

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

2 tablespoons fresh squeezed lime juice

2 tablespoons honey

3 tablespoons fresh basil leaves, chiffonade or chopped

The Tuna:

1 ½ pounds fresh tuna steaks

2-3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

3 tablespoons olive oil

Instructions

Combine all of the salsa ingredients in a medium bowl. Mix well and set aside while you prepare the tuna.

Pat the tuna steaks dry with paper towels. Liberally coat them on both sides with the Ragin’ Cajun seasoning and rub it to adhere with your hands. The more seasoning, the more spice!!

Heat the olive oil in a large skillet over medium high to high heat. When the oil is very hot, add the steaks to the pan sear on the first side for 2-3 minutes until golden brown and you can see an opaque white line form at the bottom of the steak. You do not want to cook the tuna through and it should remain pink (raw) in the middle. Flip and cook for 1-2 minutes on the second side until just seared. Total cook-time will depend on the thickness of the steaks.

Serve immediately over rice, quinoa, or your favorite grains – I served mine over jasmine rice and black beans and it was delicious!! Top with that delicious salsa and garnish with more basil. DEVOUR!!