Blackened Balsamic Tuna Steaks

Ingredients: 

For the Tuna

2 (6 ounces each) fresh Ahi Tuna Steaks

2 tablespoons vegetable oil

For the Marinade

¼ cup balsamic vinegar

1 tablespoon olive oil

1 tablespoon honey

½ teaspoon salt

For the Blackened Seasoning

1 teaspoon paprika

½ teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Instructions:

Pat dry the ahi tuna steaks with paper towels and place them in a large plastic zip-top bag.

In a small mixing bowl whisk together the balsamic vinegar, olive oil, honey, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.

Pour the rest of the marinade into the plastic bag with the tuna. Close the bag and massage the liquid around to coat the tuna steaks. Let stand for 10 minutes. (You can also refrigerate overnight.)

In the meantime, in a small bowl combine the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper.

Remove the tuna steaks from the marinade and sprinkle all sides of the steaks with the seasoning mix, pressing down to adhere.

Heat a cast iron skillet over medium-high heat until smoking hot. Add 2 tablespoons vegetable oil to the hot skillet.

Place the tuna steaks in the pan; cook for about 2 minutes per side, for medium rare.

Transfer the tuna steaks to a cutting board and let rest for 3 to 5 minutes.

Thinly slice the tuna and serve with the reserved sauce.