Fire up the Kamado Joe Classic III Ceramic Charcoal Grill and get ready for an unforgettable recipe! The high-heat sear is perfect for creating Chef Eric Gephart's delicious Blackened Bourbon-aki Tuna. 
Blackened Bourbon-aki Tuna
Eric Gephart
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
1
Prep Time
20 minutes
Cook Time
1.5 minutes
Calories
485
Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill and puts a high-heat sear on his Blackened Bourbon-aki Tuna!
Delicious does not have to be difficult. Searing the perfect tuna steak is a prime example. Think of raising the heat after a low and slow entrée cook to get that great sear experience to feed your friends and family a great appetizer or nosh.
Ingredients
- 6 oz tuna steak
2 tbsp Cattleman’s Grill Blackening Seasoning
1 tbsp Extra Virgin Olive Oil
1 tbsp Kim’s Gourmet Bourbon-aki Sauce
Directions
- Stabilize your Kamado Joe Classic III Ceramic Charcoal Grill at 550ºF with the Kamado Joe Cast Iron Half Moon Griddle installed.
- Season the tuna steak on both sides with the Cattleman’s Grill Blackening Seasoning.
- Place the Saica Sicilian Extra Virgin Olive Oil on the griddle.
- Carefully drag the fish across the surface to see if it sticks. If it does not, gently lay the fish on the surface, lowering it away from you so you do not splash yourself with excess oil.
- Sear the fish for 45 seconds then flip. Place a bit of oil on the top of the fillet and flip. Cook for another 45 seconds. Transfer to a cutting board.
Slice the seared tuna across the grain, place over cooked rice or chosen side and drizzle with Kim’s Gourmet Bourbon-aki Sauce.
Recipe Note
You might also enjoy: Teriyaki Salmon Skewers
Nutrition
Nutrition
- Serving Size
- 6.98 oz
- per serving
- Calories
- 485
Amount/Serving % Daily Value
- Carbs
- 11.8 grams
- Protein
- 51.7 grams
- Fat
- 25 grams
- Sodium
- 505 milligrams
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