Fish is a weekly dinner staple. From tacos to sushi, some form of it makes its way into our dinner routine.
This week we were gifted with several HUGE tuna steaks. These were easily two inches thick! Because this tuna was super fresh [just caught], there was no need to mask any fishy flavor.
When cooking fish, we typically opt for a white fish and coat it in blackening seasoning. With tuna, a more meaty fish, the seasoning needs to be done a bit differently.
Keeping with the Cajun theme, the seasoning needed to be spicy yet flavorful. This lead us to settle on our next go-to ‘sweet heat’ combination; a simple mixture of whiskey sriracha and bourbon maple syrup. Drizzle it over a tuna steak and you’ve got a nice, balanced spicy glaze.
Spicy Glazed Tuna Recipe
Pan-seared tuna coated in a spicy glaze of whiskey sriracha mixed with barrel aged maple syrup.
- 12oz Fresh Tuna
- 1 TBSP Coconut Oil
- 1 tsp Whiskey Barrel Aged Sriracha
- 1 tsp Bourbon Barrel Aged Maple Syrup
- Salt & Papper (to taste)
Rinse tuna in cold water and pat dry. If a single piece of fish, cut into two 6oz portions.
In a small bowl, combine maple, sriracha, salt, and pepper. Set aside.
Place a cast iron skillet over medium high heat.
Add coconut oil to skillet. Swirl pan to coat.
Place fish in pan. Cook until the bottom edge of the fish turns white, approximately 1 minute. Flip and cook for 1 more minute.
Sear each remaining side for 15 seconds each.
Immediately remove from heat and top with maple sriracha mixture.
Serve while hot.
Add more or less sriracha to achieve your personal level of spicy.
Aluminum or coated pans will work if you don’t have a cast iron skillet.
Not a fan of tuna? Swap this fish out for one of your favorite and simply cook completely. This recipe is great for salmon too.
Try a whiskey maple syrup instead of the bourbon for a stronger oak or woody taste.