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Frisco STYLE Magazine

Tuna on Fire

Prep Time: 75 minutes

Cook Time: 15 minutes


  • 1, 4-oz Tuna Steak
  • 2 tbsp jarred blackened seasoning blend (Paul Prudhomme's Blackened Seasoning Blend recommended)
  • 1 medium cucumber, de-seeded and sliced
  • 1/2 of a red onion, thinly sliced
  • 1/4 cup rice wine vinegar
  • 1 tbsp sugar
  • 2 tbsp canola oil
  • 1 tbsp sliced green onion
  • 1 tsp toasted sesame seeds
  • 1 tbsp sriracha sauce


De-seed and slice the cucumber. Cut the red onion in half and slice into julienne strips (or as thinly as possible). Set aside. In a mixing bowl, combine the rice wine vinegar, sugar, ó tablespoon of sriracha sauce and whisk until the sugar is completely dissolved. Add the cucumbers and onions to the sauce in the bowl and mix to combine. Refrigerate the salad for one hour (or longer for more intense flavor). 

Add the canola oil to a sauté pan and heat until it is nearly smoking. Dredge the tuna filet in the blackened seasoning blend until it is completely coated on all sides. Sear the filet in the pan on each side for 30 seconds (tuna will be rare in the center; or reduce the heat and cook longer until the desired level of doneness is reached). Remove the filet from the sauté pan and slice thinly. 

Spoon three tablespoons of the cucumber-onion salad onto a plate and top with (or place on the side) the sliced tuna. Garnish with green onions, sesame seeds and remaining sriracha sauce. Serve.