Big on flavour and fast to cook, these Cajun Tuna Steaks are the ultimate weeknight showstopper. Rubbed with our fiery Southern Cajun blend and pan-seared until golden on the outside and perfectly pink in the middle, they’re smoky, spicy and totally satisfying. Serve with a fresh salad, creamy slaw or roasted veg for an easy meal with serious attitude.

Ingredients

1 part flour to 3 parts Screaming Seeds Southern Cajun blend
Tuna steaks
Sweet potato steamed and mashed with a little sea salt, black pepper and milk
Baby bok choy, steamed
Olive oil

Optional: Lime, avocado and tomato salsa

Avocado, diced
Fresh tomato, diced
Red onion, diced
Lime juice
Sea salt
Black pepper

Method

In a shallow dish, combine the flour with Screaming Seeds Southern Cajun blend. Coat the tuna steaks evenly on both sides with the seasoned flour mixture.

Heat a drizzle of olive oil in a hot pan over medium-high heat. Sear the tuna steaks for 1–2 minutes per side, or until cooked to your preferred doneness.

To serve, place tuna steaks atop a bed of sweet potato mash and arrange baby bok choy alongside.

If using the salsa, combine all salsa ingredients in a small bowl and spoon generously over the tuna just before serving.

Recipe kindly donated by Caroline Trickey, Delicacies.