This Blackened Tuna Steak is ready in about 10 minutes and is bursting with flavor! Serve it with your favorite side dishes, in tacos, or on a sandwich! I enjoy any type of blackened fish. Every time I go to a seafood restaurant, I order it in this style.

I began to experiment at home with various spices to replicate restaurant-style Blackened Tuna in my kitchen. It took me several attempts, but I eventually got it! Let’s get started on making delicious Blackened Tuna Steaks!

What is blackened tuna steak?

A Cajun dry rub is rubbed onto all sides of a raw tuna steak to make blackened tuna. The tuna is then cooked and sliced.

How to Thaw Tuna Fish?

Begin by thawing your frozen tuna. The best approach to defrost your seafood is to place it in the refrigerator the night before you prepare your tuna fillet dish.

Are you in a rush? Place the sealed tuna steaks in a dish of cold water to thaw to expedite the defrosting phase.

Blackened Tuna Steaks Recipe

The Blackened Tuna Steak is covered with a spicy dry rub, seared, and then quickly cooked in a pan, yielding a stunning blackened tuna steak that is medium-rare on the interior, or if you like it well done, keep it in your skillet a few minutes more.

Paul Prudhomme, a famed chef, invented pan-blackening. He proposed coating redfish in melted butter, dredging it in Cajun seasonings, and cooking it in an extremely hot cast iron skillet. He suggested pan-blackening outdoors on a BBQ grill because the technique creates so many stinging eyes from the smoke.

Tuna steaks, like beef steaks, are served blood-red and rare. This Cajun-type dish includes blackening spices and a remoulade sauce. In the middle is a stunning rare tuna with an explosive, spicy crust.

Paprika, Garlic Powder, Cayenne, Onion Powder, Oregano, Salt, and Pepper are all you need for the blackened tuna flavor. This approach works with almost any sort of seafood. You could also use it on chicken or beef!

Simply combine and rub the spices and distribute them equally over both sides of the tuna. Heat the cooking oil in a big cast iron pan over medium to medium-high heat.

Once the oil has heated and is shimmering, add the Tuna Steaks. Cook for a couple of minutes on each side for rare, or 3-5 minutes on each side for medium to well done. Take away from the pan and serve right away.

Ingredients

For the Cajun Remoulade

• 1 cup mayonnaise

• 4 Tbsp Creole or grainy mustard

• 2 Tbsp prepared horseradish

• 2 Tbsp lemon juice (fresh is best)

• 2 Tbsp Worcestershire sauce

• 1 Tbsp ketchup

• 2 Tbsp hot sauce (or to taste)

• 1 Tbsp sweet paprika

• ½ tsp ground black pepper

• ⅓ tsp sugar

• 1 large shallot, peeled and finely diced

• 2 Tbsp celery, finely diced

• 3–4 Tbsp fresh parsley, finely chopped

• 1 scallion (green and white parts), finely chopped

• Coarse salt, to taste

For the Blackened Tuna

• 2 ahi tuna loin steaks

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp cayenne pepper (or to taste)

• ½ tsp garlic powder

• ½ tsp paprika

• ¼ tsp dried thyme

• ¼ tsp celery salt

• 1–2 tsp cooking oil (plus melted butter for grilling, if desired)

Instructions

Make the Cajun Remoulade

1. Mix the Sauce:
   In a bowl, combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire, ketchup, hot sauce, paprika, black pepper, sugar, shallot, celery, parsley, and scallion.

2. Adjust Seasoning:
   Taste and season with salt and more hot sauce if you like it spicier.

3. Chill:
   Transfer to a jar or airtight container and refrigerate for at least 30 minutes to let the flavors meld. Keeps in the fridge for up to a week.

Blackened Tuna (Stovetop or Grill)

Pan-Searing Method

1. Prep the Tuna:
   Pat tuna steaks dry with paper towels.

2. Mix the Rub:
   In a small bowl, combine the salt, black pepper, cayenne, garlic powder, paprika, thyme, and celery salt.

3. Coat the Tuna:
   Rub the spice mixture all over the tuna steaks, pressing gently to adhere.

4. Sear:
   Heat 1–2 tsp oil in a cast-iron skillet over high heat until shimmering.
   Sear the tuna for about 60 seconds per side, or until a crisp crust forms and the outside is just opaque, but the center remains pink and rare.

5. Slice & Serve:
   Transfer to a cutting board, let rest a minute, then slice into ¼-inch pieces. Serve with a generous drizzle of Cajun remoulade and garnish with sliced scallions.

Grilled Blackened Tuna (BBQ)

1. Preheat Grill:
   Heat your grill to high for direct grilling. Place a cast-iron skillet on the grates to preheat as well.

2. Oil & Butter:
   Brush the skillet with oil. For extra flavor, brush one side of each tuna steak with melted butter.

3. Grill & Sear:
   Place tuna butter-side down in the hot skillet. Sear for about 2 minutes, then flip and brush the other side with more butter.
   Sear another 2 minutes, until a deep crust forms but the center stays rare.

4. Rest & Serve:
   Let rest a minute, then slice and serve with the remoulade.

Tips:

• For the most authentic “blackened” flavor, cook the tuna quickly over very high heat.

• Don’t overcook! Tuna is best served with a rare center.

• Cajun remoulade is also great with shrimp, crab cakes, or fries.

Trust me, your Pinterest followers are craving this tuna magic. Pin it and be the culinary hero they didn’t know they needed!

Blackened Tuna Steak on Blackstone Griddle

You can also make this blackened tuna steak on your Blackstone griddle. To make blackened tuna using a griddle, simply use the same rub technique explained earlier and add 1 Tablespoon of sesame oil to the griddle and cook 5-6 oz tuna steak for 1 – 1.5 minutes on each side, or until it’s blackened nicely. 

Once the blackened tuna steak is done, place it on the cutting board, slice it into 1/4 inch pieces, and serve with Cajun Remoulade or with whatever you prefer. 

Last words

Well, I hope you’ve enjoyed this blackened tuna steak recipe; as you can see, I’ve also added Cajun Remoulade sauce within the same article, so you don’t have to go elsewhere because this sauce goes amazingly with tuna. If you have any questions or concerns, or maybe you have some great suggestions regarding this tuna recipe, please let me know in the comments section, and I’ll be happy to assist. 

Henny wings are chicken wings coated in a BBQ sauce made with Hennessy cognac. These Hennessy wings bake or fry until crisp, then get tossed in a sticky orange sauce with marmalade, chili sauce, and brown sugar. The marmalade adds citrus flavor and helps thicken the sauce so it clings to the wings. Toss them just before serving to keep the skin from softening too quickly.

For an outdoor cooking option, follow my Blackstone chicken wings method and finish with the Hennessy sauce below. If you prefer a fruit-based sauce with more heat, try these mango habanero wings.

Ingredients

Chicken Wings

• 4–5 lb chicken wings, separated into flats and drumettes, tips removed
• 3 tablespoons aluminum-free baking powder, for baking only, not baking soda
• 1 tablespoon salt
• 1 teaspoon sweet paprika
• ½–1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• Vegetable oil, for greasing the racks or frying

Hennessy Orange Sauce

• ¾ cup Hennessy cognac
• 1 bottle (12 oz) Heinz chili sauce, or ketchup
• 2–3 tablespoons Dijon or yellow mustard
• 2 garlic cloves, finely minced
• ½ cup finely chopped sweet onion
• ½ cup orange juice
• ½ cup orange marmalade
• ½ cup packed brown sugar
• 1 teaspoon crushed red pepper flakes
• ¼ cup honey
• ¼ cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1–2 teaspoons granulated garlic, to taste
• 1–2 teaspoons granulated onion, to taste
• Black pepper, to taste
• A few drops of liquid smoke, optional
• 2 tablespoons additional Hennessy, for finishing, optional

Instructions

1. Prepare the Wings

Pat the wings thoroughly dry with paper towels. Mix the salt, sweet paprika, smoked paprika, cayenne, black pepper, granulated onion, and granulated garlic in a small bowl. Choose the baked or fried method below.

2. Bake or Fry

Baked wings:

1. Heat the oven to 425°F (220°C). Line two large rimmed baking sheets with foil and fit them with oven-safe wire racks. Lightly oil the racks.
2. Stir the baking powder into the seasoning mixture. Sprinkle over the wings in several additions, tossing between each, until evenly coated.
3. Arrange the wings on the racks in a single layer with space between them. Bake for 20 minutes, flip, and bake for another 20 minutes. Flip again and cook for 10–15 minutes more, until golden and crisp. If using two oven shelves, swap the trays when flipping.
4. Check that the thickest part of several wings reaches at least 165°F (74°C), without touching bone with the thermometer.

Fried wings:

1. Toss the dried wings with the seasoning mixture, leaving out the baking powder.
2. Heat about 2 inches of oil in a deep, heavy pot to 375°F (190°C). Keep the pot no more than half full of oil.
3. Fry in small batches for approximately 10–12 minutes, until browned and at least 165°F (74°C) inside. Let the oil return to 375°F between batches.
4. Transfer to a wire rack set over a baking sheet to drain.

3. Make the Sauce

1. While the wings cook, combine all sauce ingredients except the optional finishing Hennessy in a saucepan, adding the cognac before placing the pan over heat. Start with the smaller amounts of mustard, granulated garlic, and granulated onion.
2. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low. Cook uncovered for 20–25 minutes, stirring frequently, until the onion is tender and the sauce coats a spoon. Lower the heat if it catches on the bottom.
3. Taste and adjust the seasonings. If the sauce is too thick to toss easily, stir in a little water or orange juice. Remove from the heat and stir in the optional 2 tablespoons of Hennessy, if using.

4. Toss and Serve

Place the hot wings in a large bowl. Add enough warm sauce to lightly coat them, tossing and adding more as needed. Serve immediately; keep any extra sauce separate for dipping.

Tips and Storage

• Chili sauce: Use Heinz-style tomato chili sauce, not sweet chili sauce or a hot pepper sauce. Ketchup works but gives a different flavor.
• Keep the skin crisp: Sauce only the wings you’re ready to serve.
• Alcohol: Simmering does not remove all the alcohol. The optional finishing Hennessy adds uncooked alcohol, so these wings are not alcohol-free.
• Storage: Refrigerate leftover wings and separately reserved sauce in covered containers within 2 hours. Use within 3–4 days. Reheat wings to 165°F (74°C); warm sauce gently, adding a splash of water if needed.

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FAQs

What are Henny wings?

Henny wings are chicken wings coated in a Hennessy-based sauce. This version uses orange marmalade and chili sauce for a sweet, tangy coating.

Can I use another cognac?

Yes. Substitute another cognac in the same amount. Bourbon also works, but changes the sauce’s flavor.

Can I air-fry the wings instead?

Yes. Cook the wings separately in the air fryer, then toss them with the sauce just before serving. See the air-fryer note above.

Can you get drunk from Henny wings?

The amount of alcohol you consume depends on how the sauce is prepared and how much you eat. Simmering reduces alcohol but doesn’t eliminate it, and this recipe adds another splash after cooking. These wings aren’t alcohol-free.

There are a lot of recipes you can improvise with, but when it comes to Sicilian Cannoli, it has to be authentic. That’s why I’ve spent a fair amount of time experimenting and researching, and on this journey, I’ve realized that to share the recipe, it is important to know some background of this recipe first. 

The history of the well-known Sicilian Cannoli 

Sicilian cannoli have a rich history, originating in monasteries and traditionally made with a special regional flour.

Sicilian Cannoli. This crisp, tube-shaped cake is filled with ricotta cheese, and it’s almost impossible not to love it. It is impossible to imagine a trip to Sicily without eating Cannoli; it is like a weekend in Germany with no Bratwurst sausages, cabbage, potatoes, or Beer. Not to mention Paris without croissants. 

They are officially called Cannoli Siciliani in Sicily. One is sufficient, even though their sizes vary from 3.5 – 7.8 inches (9-20 cm). It is also commonly known as cannolo, even though it is singularly cannolo. It is a complicated story. It starts with one and ends with the entire dish.

They are available all over the world, but you should still try them right where they were made. Similar story to the one of Sorbillo and L’Antica Pizzeria Da Michele. It’s about more than self-suggestion.

If you like this cannoli recipe, try Sicilian Cassata cake, Maritozzi (Italian Sweet Bun), and Canestrelli (Italian Egg Yolk Cookies).

Caltanissetta

Every food has a story. The history of Sicilian Cannoli is found in Caltanissetta. This gives another perspective on the delicious pastry. It can be accompanied by chocolate, candied fruit, and bits of Italian pistachio.

Caltanissetta, located in central Sicily, is often called Cannoli’s birthplace. This delicious delight is often called “Moses’ staff” or “King’s scepter.”

All this was at 568 meters (1,864 ft), the second highest point of Sicily (after Ena at 912 meters 2992.13ft). Caltanissetta is derived from the Arabic kalat-nisa, which means Women’s Castle. 

While there are many legends about cannoli’s origins, one thing is certain: Caltanissetta’s Arab roots shaped this classic treat, and you’ll still find touches of that influence in local food and language today.

Caltanissetta used to be a strategic outpost and one of the largest Arab centers in Sicily. Pietrarosa is one of the most significant castles in Sicily. It was built in the 9th Century as a military watchtower on the Salso River, which is where the city was developed. Only a remnant of the “Redstone” is left today.

For hundreds of years, Sicily was under Arab rule. This left behind a rich legacy, including culinary traditions and cult dishes like the famous Sicilian pastry.

One of the stories often associated with “Women’s Castle,” who created the tradition of stuffing puff pastry filled with ricotta as a way to welcome their loved ones when they arrived from Palermo, northern Sicily. Cannoli was the perfect dessert to make upon arrival.

The hollow shell was created by wrapping the dough in thick, imported, and cultivated sugarcane. This grew in the surrounding areas, creating tube-shaped biscuits with crunchy, bubbly, rough surfaces resembling volcanic craters.

The hard “zest,” which is the outer shell of Sicilian Cannoli, remained fresh for days. It was then stuffed with fresh sheep’s milk ricotta just before it was served. This ensured that it remained firm. 

Special flour

Lilo Defria is a Caltanissetta “master” who has been making desserts for over 25 years and also keeping track of their history. He was awarded numerous recognitions and awards, including the “Star for Labor” assignment by the President of the Republic for his “exceptional merits in competence, diligence, and morality during his work”. His efforts were also a part of the promotion of the cultural tradition of Sicily.

Caltanissetta’s ancestors cultivated a soft, diverse, and delicious variety of wheat flour that was perfect for desserts. This was the first type to make cannoli, and it was originally filled with ricotta and honey. This type of flour, called maiorca flour, is still produced in Sicily by the old stone mill. 

The local masters make cannolo with sheep and goat ricotta today. However, they also use sheep’s milk which, according to confectioners, is more delicious and easier to digest. Also, vanilla, pumpkin seeds, and chocolate are added. Cannoli can be enjoyed with coffee or as a dessert after a meal. It is a timeless symbol of the multi-culturalism of all Sicilians.

Original Sicilian Cannoli Recipe

Even the most skilled Sicilian chef will admit that it is difficult to make cannoli shells. The dough is made from flour, lard, and Marsala. It can also be sugar, egg, cocoa powder, cinnamon or orange zest.

When frying, it must be wrapped carefully around a rod. Cannoli are a popular dessert all over the globe. They taste best when they are filled right before eating to preserve the contrast between the creamy center and the crisp outer layer.

Although the shells are typically fried, there are many pastry shops and cookbooks that offer baked versions. Vacuum-packed shells are also available commercially. They used sheep’s or goat’s milk ricotta in Sicily for their cannoli.

The fillings for cannoli are varied around the globe, from whipped cream to pastry cream and custard to cow’s milk cream ricotta.

Luigi Falanga is the owner of Falanga, a prestigious Sicilian pastry business. He says that the secret to sumptuous cannoli fillings is to let the ricotta mixture and sugar rest in the refrigerator overnight. This allows the sugar to dissolve and the cheese to combine seamlessly to give it that rich mouthfeel.

Ingredients

For the Cannoli Shells:

• 2 cups Maiorca flour (or all-purpose flour)

• ¼ tsp cocoa powder

• 2 Tbsp confectioners’ sugar (or granulated sugar)

• Pinch of salt

• ⅛ cup cold butter, cut into cubes

• 1 egg

• ¼ cup Marsala wine (plus a little more if needed)

• 8 cups canola or vegetable oil (for frying)

• 1 egg, beaten (for egg wash and sealing)

For the Filling:

• 3 cups ricotta cheese, well-drained (strain overnight for best results)

• ¾ cup powdered sugar

• Pinch of salt

• ½ cup mini chocolate chips

Toppings:

• Candied orange slices

• Chopped pistachios

• Extra mini chocolate chips

Instructions

1. Make the Dough

1. In a large bowl, whisk together flour, cocoa powder, sugar, and salt.

2. Cut in the cold butter with your fingertips or a pastry cutter until the mixture is crumbly.

3. Add the egg and mix until just combined.

4. Gradually add Marsala wine, mixing until a soft, slightly tacky dough forms. You may need a splash more wine for the right texture.

5. Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.

6. Shape into a ball, wrap, and let rest at room temperature for 30 minutes to 2 hours (covered).

2. Shape and Fry the Shells

1. Heat the oil in a large, deep pot to 340–355°F (170–180°C).

2. Working with half the dough at a time, keep the other half covered to prevent drying.

3. Roll out the dough very thin (about 1/16 inch) with a rolling pin or pasta machine.

4. Cut into 4-inch circles using a cookie cutter or glass.

5. Wrap each dough circle around a metal cannoli form. Brush a little egg wash on one end and press to seal.

6. Fry 4–6 shells at a time for 1–2 minutes, until golden and crisp. Adjust heat to maintain oil temperature.

7. Using tongs, carefully remove shells and drain on paper towels. While still warm, gently slide off the metal forms.

8. Let shells cool completely before filling. Gather and reroll scraps as needed.

3. Make the Filling

1. Place ricotta in a large bowl. Stir or beat gently by hand until smooth.

2. Sift in powdered sugar and add a pinch of salt. Mix until creamy.
   Tip: Avoid using a mixer, which can make the filling runny. If it seems loose, refrigerate for 1–2 hours or add a little more powdered sugar.

3. Fold in chocolate chips.

4. Fill and Decorate

1. Just before serving, pipe the filling into both ends of each shell using a piping bag (or use a plastic bag with the tip snipped off).

2. Dip the ends in chopped pistachios, chocolate chips, or decorate with candied orange as desired.

3. Dust with extra powdered sugar if you like, and enjoy immediately for best crispness.

Notes & Tips

• For best flavor and texture: Drain ricotta overnight in the fridge and let the prepared filling rest at least a few hours (preferably overnight).

• Don’t fill the shells until ready to eat, or they’ll get soggy.

• No cannoli molds? Use cleaned metal tubes or even shape foil into logs.

• Leftover shells can be stored in an airtight container for several days.

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