Recipes
Blackened Tuna with Corn Chow Chow


Core Recipe
Servings | 4
Preparation Time | 22 min
Cooking Time | 25 min
Level of Difficulty | Easy

main meals | This traditional American relish recipe has endless variations: you can add pearl onions, green tomatoes, cauliflower, green beans, cucumber or even snap beans. Cut back on the cayenne if you cannot handle a lot of heat.

3 medium corn on the cob, kernels removed with a knife (about 2 cups)
1 1/2 cup green cabbage, shredded
1 medium sweet red pepper(s), chopped
1 medium green pepper(s), chopped
1/2 medium red onion(s), chopped
1 medium stalk celery, chopped
1 cup apple cider vinegar
1 Tbsp table salt
1 1/2 Tbsp dry mustard
1/2 tsp ground turmeric
1/3 cup sugar substitute, or to taste
1 1/2 pound yellowfin tuna, or other type of tuna, four 6-oz steaks, about 1-inch think
1 Tbsp olive oil
2 1/2 Tbsp Chef Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic, or similar blackening seasoning

Instructions


1. To make chow chow, place corn, cabbage, red and green pepper, onion and celery in a large saucepan. Mix together vinegar, salt, dry mustard, turmeric and sugar substitute in a small bowl; pour over vegetables and bring to a boil. Immediately reduce heat to medium-low and simmer gently for 15 minutes; allow to cool.
2. Meanwhile, preheat grill (or coat a large skillet with cooking spray and place over high heat).
3. Wash and dry fish; rub fish all over with oil. Place seasoning on a plate and dredge fish in seasoning on all sides to coat. (Note: To make your own blackening seasoning, combine together 1 Tbsp sweet paprika, 2 tsp finely minced fresh thyme (or 2/3 tsp dried thyme), 2 tsp finely minced fresh oregano (or 2/3 tsp dried oregano), 2 tsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp white pepper,1 tsp cayenne pepper,1 tsp garlic powder and 1 tsp onion powder.)
4. Grill fish for 4 minutes on one side; flip and grill for another 2 to 5 minutes depending on thickness and desired degree of doneness (cook for longer for more well-done). (Note: Reduce heat slightly if seasoning begins to burn.) Yields 1 piece of fish and about 1 cup of chow chow per serving.