Blackened Bourbon-aki Tuna

How to make Blackened Bourbon-aki Tuna

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.

Blackened Bourbon-aki Tuna

Yield: 1 servings



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.

You might also enjoy: Teriyaki Salmon Skewers

Slice the seared tuna across the grain, place over cooked rice or chosen side and drizzle with Kim’s Gourmet Bourbon-aki Sauce.


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