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Fresh Yellowfin Tuna, Cajun Style inspired by Anthony's Pier 4
Inspired by Anthony's Pier 4
Try the Original

Fresh Yellowfin Tuna, Cajun Style

Main Course Dairy-Free
This bold preparation features sushi-grade tuna with a spicy blackened crust and sweet-hot apple chutney. The high-heat cooking technique creates a flavorful exterior while maintaining a rare center. The contrast between the spiced tuna and fruity chutney offers a balance of heat, sweetness, and umami in this contemporary seafood dish.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 4 whole Yellowfin tuna steaks (6 oz each, sushi-grade, 1-inch thick)
  • 2 tbsp Paprika
  • 1 tsp Cayenne pepper (Adjust to taste)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1 tsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)
  • 1 tsp Brown sugar
  • 2 tbsp Vegetable oil (For cooking)
  • 2 medium Granny Smith apples (Peeled, cored, and diced)
  • 1/2 medium Red bell pepper (Diced)
  • 1/2 small Red onion (Diced)
  • 1 small Jalapeño pepper (Seeded and minced)
  • 1 tbsp Fresh ginger (Minced)
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Honey
  • 1/4 cup Cider (Apple cider or juice)
  • 2 tbsp Fresh cilantro (Chopped)

Tools You'll Need

  • Cast-iron skillet
  • Small saucepan
  • Mixing bowls
  • Sharp knife
  • Paper towels
  • Pastry brush (for oil)

Chef's Tip

For perfect Cajun-style tuna, your pan must be extremely hot before adding the fish. The goal is to create a blackened crust while leaving the center rare to medium-rare, so cooking time should be very brief—just 1-2 minutes per side.

Instructions

  1. Make Cajun spice blend: Combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, pepper, and brown sugar in a small bowl.
  2. Pat tuna steaks dry with paper towels. Brush lightly with oil on both sides, then coat generously with spice mixture, pressing it into the fish.
  3. Let spiced tuna rest at room temperature for 30 minutes to allow flavors to penetrate.
  4. Meanwhile, prepare apple chutney: Heat 1 tablespoon oil in a saucepan over medium heat. Add red onion and cook until softened, about 3 minutes.
  5. Add red bell pepper, jalapeño, and ginger. Cook for 2 minutes until fragrant.
  6. Add diced apples, apple cider vinegar, honey, and cider. Bring to a simmer.
  7. Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until apples are tender and mixture has thickened. Remove from heat and stir in cilantro.
  8. For tuna: Heat a cast-iron skillet over high heat until smoking hot. Add remaining oil.
  9. Sear tuna for 1-2 minutes per side for rare to medium-rare, depending on thickness and desired doneness.
  10. Remove from heat and let rest for 2 minutes before slicing against the grain.

Plating

Slice each tuna steak across the grain into 1/2-inch thick slices, showing the rare center. Fan the slices on warm plates and spoon apple chutney alongside or on top. Garnish with additional fresh cilantro and a lime wedge if desired.

Storage & Reheating

Tuna is best consumed immediately after cooking. The apple chutney can be refrigerated in an airtight container for up to 5 days and reheated gently before serving.

About This Recipe

A contemporary offering at Anthony's Pier 4, this Cajun-style tuna represents a fusion of Southern spice profiles with premium seafood. The contrast between the boldly spiced crust and the rare, buttery center of the tuna creates a dynamic eating experience, while the sweet-spicy apple chutney offers a perfect counterpoint to the heat.

How did it turn out?

We'd love to hear about your experience making this recipe!