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.
One thing about cooking fish on the stove is it’s best when cooked in a cast iron skillet. There’s something special about the flavor infused from a well seasoned cast iron pan.
Spicy Glazed Tuna Recipe
Pan-seared tuna coated in a spicy glaze of whiskey sriracha mixed with barrel aged maple syrup.
Servings: 2
Total Time: 10 Minutes
Whiskey Barrel Aged Sriracha
Hand crafted sriracha aged in small batch rye whiskey barrels for up to 18 months!
Bourbon Barrel Aged Maple Syrup
100% pure maple syrup aged in small batch bourbon barrels for up to 18 months!
Pro Tips
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Add more or less sriracha to achieve your personal level of spicy.
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Aluminum or coated pans will work if you don’t have a cast iron skillet.
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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.
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Try a whiskey maple syrup instead of the bourbon for a stronger oak or woody taste.
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