Indoors or on the grill, blackened ahi on quick, kicky coleslaw is just right for Memorial Day and the summer days to come.
With all the rain and cooler temperatures lately, you may find yourself cooking indoors more than you may want.
There’s some good news, however: Blackened ahi can be made stove-top with great results. Just heat your frying pan (as opposed to the grill) to hot and follow the same easy steps listed below.
The quick, kicky coleslaw may be hard to say three times, but it’s simple to throw together — rain, or shine.
Blackened ahi seasoning ingredients:
The blackened seasoning is made from spices you probably have in your kitchen cupboard. However, if you just want to buy a pre-made, really good one, try Weber N’Orleans Cajun.
2 tbsp. paprika
1 tbsp. oregano
1 tbsp. thyme
1 tsp. cayenne pepper (more or less depending on taste, 1 tsp. is medium spicy)
1 1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. kosher salt
Mix all ingredients well. Store in a shake-top bottle.
Grilled ahi steaks ingredients:
Tuna steaks, about 3 ounces each, one-inch thick
blackened seasoning
cooking spray
Preparation:
Preheat grill to high. Coat all sides of tuna steaks in a thick coating of blackening seasoning, pressing into the flesh of the fish on both sides. Spray one side with cooking spray. Place sprayed side down on grill grates.
Close lid and cook 1.5 minutes. Open lid, spray other side of fish and flip. Cook 1.5 minutes more. Tuna is finished when outside edges are cooked but middle is still rare. Serve on top coleslaw with lemon wedges on the side.
Quick, kicky coleslaw ingredients:
One 16 oz. bag tri-color coleslaw mix
1/2 cup (more or less, depending on how much dressing you like) Kraft Coleslaw Dressing
2 tbls. (more or less, depending how much “kick” you like) Pacific Coast Selections Creamy Wasabi Horseradish Sauce
Preparation:
Empty coleslaw mix in large bowl. Combine coleslaw dressing and wasabi in small bowl, stir until blended. Toss coleslaw mix with dressing. Let sit in refrigerator about an hour before serving.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news simonegrandmain@gmail.com.