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.

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. 

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

Ingredients

For Cajun Remoulade

• 4 TBSP of mustard, Creole or grainy
• 2 TBSP of Worcestershire sauce
• 1 cup of mayonnaise
• 2 TBSP of horseradish
• 2 TBSP of lemon juice
• 1 TBSP of ketchup
• 2 TBSP hot sauce, or according to your taste
• 1 TBSP sweet paprika
• 1/2 tsp of black pepper, ground
• 1/3 tsp sugar
• 1 finely diced and peeled large shallot
• 2 TBSP of celery, finely diced
• 3-4 TBSP fresh parsley, finely chopped
• 1 finely chopped and trimmed scallion (green and white parts)
• Coarse salt to your liking 

For Blackened Tuna

• 2 Ahi tuna loin steaks
• ½ tsp of cayenne pepper, or to your liking
• ½ tsp of garlic powder
• ¼ tsp of dried thyme
• 1 tsp of black pepper
• ½ tsp of paprika
• ¼ tsp of celery salt
• 1 tsp of salt
• 1 tsp of cooking oil

Directions

For Blackened Tuna Steak

• Pat the thawed, raw tuna steak dry with a paper towel.
• In a small dish, blend all of the spices until thoroughly mixed.
• Spread the dry rub all over the outside of the tuna steak.
• In a pan over high heat, heat 2 teaspoons of oil.
• Sear the larger side of the tuna filet for about 60 seconds, or until the fish exterior goes from pink to white, then rotate the tuna filet to sear the opposite side.
• Take the tuna fish out of the skillet and slice it through the sear.
• The tuna fish steak should have a white rim with a pink interior.
• Place the tuna steaks on a chopping board and set aside. Slice into 1/4-inch pieces and arrange on a dish or plate.
• Serve with the Cajun Remoulade and garnished with sliced scallions.

BBQ Blackened Tuna Steak

• Preheat the grill for direct grilling to high. Place a cast-iron skillet on the grill grates and heat both at the same time.
• Brush the frying surface with oil. Add the wood chips to the coals or place in the smoker box of your grill sometime before cooking.
• Next, melted butter should be brushed on one side of each tuna steak. Place the tuna steaks and butter side down on the grill.
• Sear the tuna stakes for 2 minutes, then flip; brush the opposite side of each steak with melted butter.
• Grill for 2 minutes more, or until the surface is deeply charred, but the center is still rare, rotating with tongs.

To make Cajun Remoulade

• In a mixing bowl, combine all of the ingredients and swirl or whisk to combine.
• Adjust the seasoning using salt and hot sauce to your preference. Refrigerate after pouring to a sealed jar.
• This sauce should stay in the refrigerator, and it can be used for at least one week.

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. 

Are you ready for the most delicious Hennessy chicken wings?  You will be surprised how orange and Henny go well together, just like bacon and eggs or pasta and tomatoes. This is a delicious combination that’s fantastically tasty.

The combination is a match made in heaven for the most impressive and delicious BBQ sauce. It’s so versatile that it can be used on just about anything! You can use it on steaks, chicken thighs, fish and pork ribs, and vegetables. This one is a must-try, people. It’s amazing.

Also, if you’re preparing your chicken wings using a Blackstone griddle, you can just use this Hennessy BBQ sauce recipe.

This sauce was used on wings. It doesn’t really matter how you cook your chicken; you can fry them, bake them or even air fry them. This is all about the sauce. However, I am going to include the fried chicken wings version as well as the baked one. 

This is the second recipe I’m making with Hennessy; my previous one, the Strawberry Hennessy cocktail, went viral and was an instant success. I highly recommend you check it out!

The Best Hennessy Chicken Wings Recipe

Let’s get to the recipe. I’ve added some onions to this to make them beautifully caramelized and jammy. They go wonderfully with your chicken wings. It is vital to include orange marmalade in this recipe. It is essential to use it.

It provides the BBQ sauce with the best orange flavor and the texture it needs to thicken the sauce. Another important ingredient for this sauce is Heinz Chili Sauce. Heinz Chili sauce isn’t hard to find; you can find it almost anywhere you buy ketchup and other sauces. However, if you don’t have Chili Sauce or cannot find it, simply use hot ketchup sauce or homemade if you prefer.

This recipe requires no unique ingredients except for the chili sauce/ketchup and orange marmalade. Of course, you will be using some essential spices, also.  This can be left out or added to the recipe, and it will still taste great. The best thing is you don’t have to follow the recipe strictly; you are free to experiment or make these Hennessy chicken wings according to your liking.

It is crucial to add the last drop of Hennessy at the end. This is because the alcohol is cooked off, leaving you with a delicious cognac flavor. However, it’s worth adding fresh liquor to spice it up just a tiny bit.

FAQs

Can I use another Cognac if I don’t have Hennessy?

Yes, you can use another cognac for this BBQ Chicken. However, I would always go for Hennessy because of its unique flavor, crafted for centuries. The company, Maison Hennessy, has strict standards for making excellent products. 

Can I use something else instead of Cognac?

This recipe is based on cognac as one of its main ingredients; however, you are free to experiment with other drinks. For example, you can use bourbon for this Chicken Wings BBQ sauce. 

Share the image below on your Pinterest board if you like these Hennessy Chicken Wings!

Ingredients

Chicken Mixture:

• 4 to 5 lbs of chicken wings
• 3 TBSP of baking powder
• 1 tsp of paprika, sweet
• 1/2 – 1 tsp of smoked paprika
• 1 tsp of cayenne
• 1 TBSP of salt
• 1 tsp black pepper
• 1 TBSP onion, granulated
• 1 TBSP of garlic, granulated
• Vegetable oil (For Frying)

Hennessy Orange Sauce:

• 3/4 cup of Hennessy
• 1 12oz of Heinz Chili Sauce (or ketchup)
• 2-3 TBSP mustard (Dijon or yellow)
• 2 cloves of minced garlic
• 1/2 cup of sweet onion, finely chopped
• 1/2 cup of orange juice
• 1/2 cup of orange marmalade
• 1/2 cup of brown sugar
• 1 tsp of red pepper flakes, crushed
• 4 TBSP of honey
• 4 TBSP of apple cider vinegar
• 2 TBSP of soy sauce
• 1 tsp of smoked paprika
• 3 tsp of Worcestershire sauce
• liquid smoke to your liking (optional)
• 1-2 tsp of granulated garlic (or to your liking)
• 1-2 tsp of granulated onion (or to your liking)
• black pepper (to your liking)

Directions

For Baked Chicken Wings

• Start by heating your oven to 425°F
• Combine all dry ingredients until well mixed. Sprinkle the mixture over the chicken wings and coat nicely. (You will probably not need all the mixture, but it’s important that each piece of chicken wings are well coated)
• Bake the chicken wings for around 15-20 minutes before you flip them over, and bake the other sides of the chicken for 20 minutes more.
• In the end, flip the chicken over again and bake for another 10 minutes or until your chicken wings are nice and crispy.
• Now combine the chicken wings with Hennessy BBQ Sauce. Enjoy!

For Fried Chicken Wings

• First, combine all the dry ingredients and coat your chicken wings nicely.
• Heat the vegetable oil in a large saucepan or a skillet, and heat to around 375°F.
• Fry the chicken wings in hot oil until crispy and the juices run clear. This can take 10 to 12 minutes.
• Use a meat thermometer that can be read instantly; insert it in the thickest portion of the chicken near the bone should read around 165°F.
• Move the fried wings into a large bowl. Toss your wings in Hennessy sauce and coat them with it. Enjoy!

For the Hennessy Chicken Wings Sauce

• Place all the ingredients for Hennessy sauce in a saucepan and cook on medium/medium-low heat. Stir occasionally.
• After the sauce has thickened and reduced (should take approximately 20-25 minutes), turn off the heat.
• Pour an additional splash of Henny into the pan (approximately 1 oz). And that’s it!
• You can store the leftover sauce in an airtight container and place it in the fridge. It will keep for up to a week.

Last Words

I really hope you’ve enjoyed these Hennessy Chicken Wings as much as I did preparing this recipe. This Henny BBQ sauce is really easy to prepare, and as I’ve said before, you can use it for almost any dish, even those that include veggies only. If you have any questions about this Henny Chicken Wings recipe, please let me know in the comments section, and as always I’ll reply. Thank you! 

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 

The heritage of the famous Sicilian cannoli goes way back, and it’s Moorish Harem, Monasteries, and a special kind of 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. 

Although there are many myths and legends about this delicious delicacy’s origins, some historical facts can be trusted: Caltanisset was established by Arabs. There was likely (sadly) a harem that housed the emir and the women who were responsible for creating the cannoli recipe. Some Arabic words are still spoken today by the local population.

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. 

From the harem up to the monastery

Another legend states that Cannoli was moved from harems into nearby monasteries in later years and became very popular among local nuns. “When the Norman Empire rose in 1086, Arab rule was ended. The Arabs were not expelled. They converted to Christianity and became part of society.

Local historians claim that the “Women of the castle” passed their recipe on to the nuns. They had a long tradition of making Cannoli as a dessert. 

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.

Share the image below on your Pinterest board if you like this Authentic Sicilian Cannoli Recipe!

Sicilian Cannoli Recipe

Ingredients

Cannoli Dough

• 2 cups Maiorca flour (If you can’t find it, all-purpose flour)
• ¼ tsp of cocoa powder
• 2 TBSP of confectioners sugar (you can use granulated also)
• 1 egg
• Pinch of salt
• ⅛ cup of cold butter (cut into cubes)
• ¼ cup of Marsala wine (more if required)
• 8 cups of canola oil for frying (Or another vegetable oil)
• 1 egg, for egg wash for sealing the dough on cannoli (well beaten)

Cannoli Filling

• 3 cups of ricotta cheese, well stained (without liquid)
• ¾ cups of powdered sugar
• pinch of salt
• ½ cup of chocolate chips

Toppings

• candied slices of orange
• pistachios, crushed
• chocolate chips

Instructions

Cannoli Shells

1. Mix flour, cocoa powder, sugar, and salt in a large bowl. Mix in butter and egg. Mix until the butter is crumbly. Mix in marsala wine in smaller amounts at a time until the dough is formed. You may need to add some more wine to make a soft doughy mixture.
2. The dough should be taken out of the bowl. Knead the dough for 10 minutes on a floured surface. Form the dough into a ball. Transfer to a bowl. Let the dough rest at room temperature for at least 30 minutes or up to 2 hours. Be sure to cover it.
3. Add vegetable oil to a large pan and preheat to 340 – 355F.
4. Use half a dough at a time. Keep the other half in the bowl. Roll the dough thinly onto a floured surface. A pasta machine or a rolling pin can be used to make the dough thin.
5. Cut the dough into rounds using a 4-inch cookie cutter or a shape of a cup. You can wrap individual dough circles around to form a cannoli shape. Brush about 1 inch or less of the one end with beaten eggs (use your fingertip or pastry brush). To seal the dough around the cannoli mold, press the edge on the opposite side.
6. Use metal tongs to place the shell into the oil carefully. Fry until crisp and golden brown, approximately 1 to 2 minutes. Be sure to monitor oil temperature so that oil doesn’t burn shells. You can fry as many as 5-6 shells at once.
7. Use metal tongs to remove the cannoli shells from the oil. Once you have removed the shells, let them drain into the pot. Then move to paper towels and drain. Wrap a paper towel around the cannoli shell and slide it off.
8. Allow cannoli shells to cool, then continue the process with the remaining dough circles. Use the flour scraps to shake off any excess flour, then press together, place in a bowl, and allow to rest for at least 10 minutes before reusing. 
9. Let cool on a wire rack, then fill with cannoli filling. Decorate as desired with melted chocolate, chopped pistachios, or mini chocolate chips.

Cannoli Filling

1. The ricotta can be whipped with a mixer or by hand. It should take about 2 to 3 minutes. Add the powdered sugar to the ricotta. Use a spatula or wooden spoon to gently fold the powdered sugar into the ricotta. Continue this process until it is smooth and well combined. If desired, add the chocolate chips.
2. Move the filling to a piping bag with a large, round tip—pipe in the filling into the cooled cannoli shells. You can also use a spoon, an ordinary plastic bag, and then cut the tip.
3. Place the ricotta mixture in a pastry bag. Squeeze the fillings into each cannoli shell from both sides. Enjoy!

Notes

• To make the best Sicilian Cannoli,  let the ricotta mixture rest in the refrigerator for 24 hours or at least overnight. 
• It is easier to make the Ricotta mixture for Sicilian Cannoli using an electric mixer, but don’t! Use your hands; otherwise, it could turn out watery, and you’ll need to add more sugar to thicken it.