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Blackened Tuna Steak & Chips with Zesty Lime Mayo

Blackened Tuna Steak & Chips with Zesty Lime Mayo

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Have you ever heard of a more manly tuna steak in your life? Blackened. As the name suggests this awesome way of cooking tuna steaks produces a dark, crusty spice exterior.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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Zesty Lime Mayo

2 egg yolks

1 Tbsp (15 ml) Dijon mustard

1 C (250 ml) canola oil

juice and zest of 2 small limes

salt and pepper to taste

Chips

5 large potatoes unpeeled and cut into rectangles (can use sweet potatoes)

250 g melted butter

1 Tbsp (15 ml) olive oil

salt and pepper to taste

Steaks

4 x 350 g pole-caught yellowfin tuna steaks

½ C (125 g) melted butter to rub on the steaks

1 tin NoMU Cajun rub

Mayo is probably the easiest thing in the world to make so let’s start there. Get your two egg yolks into a large mixing bowl. Throw in your mustard and whisk to combine. Tip: secure your bowl to the surface using a wet cloth so it won’t slip around. Start adding the oil slowly and whisk as you go. The mixture will start to emulsify slowly and the more oil you add, the thicker it will become. Ideally you want a thick and glossy mayonnaise. You can stop adding oil when you’re happy with the consistency. Season with salt and pepper and stir in the zest and a some lime juice. Taste it, and when you’re happy with the seasoning and lime kick, it’s ready to go.

Par-boil your cut potatoes in salted water and drain. Place them into a casserole dish, season and pour over the melted butter and olive oil. As the potatoes cool they will absorb the butter. Braai the potatoes over medium coals until they are golden brown. You can use a flip-grid if you want to avoid turning each potato slice individually.

Rub the tuna steaks with the melted butter, then season very generously on all sides with NoMU Cajun rub, and a little cracked salt and black pepper. The idea is to get a nice thick layer of spice that will turn into a crust when braaied. Cook the steaks over very hot coals. They need to be smoking hot if you want to get that lekker blackened crust, and remember a tuna should only be killed once.