Blackened Ahi Tuna with Rhino Spice

Blackened Ahi Tuna with Rhino Spice

Seared tuna steaks coated in Rhino Spice Ol’ Smokey or Hot Ol’ Smokey — smoky, bold, and restaurant-worthy.

🧾 Ingredients (Serves 2–4)

2 ahi tuna steaks (6–8 oz each, about 1 inch thick)

1–2 Tbs Rhino Spice Ol' Smokey or Hot Ol' Smokey

1 Tbs olive oil or avocado oil (plus extra for brushing)

Optional: fresh lime or lemon wedges for serving

🔧 Instructions

Prep the Tuna: Pat tuna steaks dry with paper towels. Lightly brush each side with oil to help the spice adhere.

Season Generously: Coat both sides of the tuna with Rhino Spice Ol’ Smokey or Hot Ol’ Smokey. Press gently to create a crust — this is your “blackened” layer.

Heat the Pan: Heat a cast iron skillet or heavy-bottom pan over high heat until very hot — just starting to smoke.

Sear: Add 1 Tbs oil to the pan and immediately place tuna in.

    - Sear 1–2 minutes per side for rare/medium-rare.

    - Adjust time for desired doneness, but avoid overcooking.

Rest & Slice: Let rest for 1–2 minutes. Slice across the grain into thick strips.

🍽️ Serving Suggestions

Serve over rice bowls, salad greens, or roasted vegetables.

Pair with: wasabi mayo, citrus aioli, or soy-lime dipping sauce.

Garnish with lime wedges, sesame seeds, or scallions.

🔄 Optional Variations

Add 1 tsp brown sugar to the rub for a charred-sweet finish.

Try grilling for a lightly smoky alternative (use oiled grates).

Use leftovers in tacos or poke-style bowls.