The smoker and grill have been in overdrive lately with tasty treats. Last night we wanted some Blackened Ahi Tuna and decided to smoke and grill it instead. With some compound butter I had from a previous Rib Eye dinner still on hand in the refrigerator we used that in the preparation of blackening with the spices and the remainder was tossed in the rice and fluffed with a fork to coat. A nice side salad and we were set.
The wood chips we used for the smoker were pecan, which gave a sweet counter balance to the blackened spice. It gave the best, subtle smell and taste to the ahi tuna and when the compound butter was introduced and melted on top, the grilled presentation and taste were amazing.
- 2 Ahi tuna slices, ¼″ thick
- 3 tbsp Blackened Seafood Seasoning
- ¼ cup melted compound butter, plus 2 tbsp separated use
- Place pecan wood chips in your grill's smoker. Follow your grill's instructions for doing this.
- Rinse with cool water and dry the tuna with a paper towel.
- Brush the Ahi Tuna slices in the melted compound butter and then coat with spice mixture on both sides.
- Grill on high for 3 minutes each side.
- Serve with rice that has been gently tossed with the remaining compound butter and a salad for a great meal.