Blackened Tuna with Corn Chow Chow
- Total Time
This clssic American relish has many variations: add pearl onions, green tomatoes, cauliflower, green beans or cucumber. Watch the cayenne if you're shy with spice.
corn3 medium, kernels removed with a knife (about 2 cups)
cooked green cabbage1 ½ cup(s), shredded, shredded
sweet red pepper(s)1 medium, chopped
green pepper(s)1 medium, chopped
uncooked red onion(s)½ medium, chopped
uncooked celery1 rib(s), medium, chopped
apple cider vinegar1 cup(s)
table salt1 Tbsp
dry mustard1 ½ Tbsp
ground turmeric½ tsp
sugar substitute⅓ cup(s), or to taste
uncooked yellowfin tuna1 ½ pound(s), or other tuna, four 6-oz steaks, about 1-inch thick
olive oil1 Tbsp
blackening seasoning2 ½ Tbsp
- To make chow chow, in a large saucepan, combine corn, cabbage, red and green peppers, onion and celery. In a small bowl, mix together vinegar, salt, dry mustard, turmeric and sugar substitute; pour over vegetables and bring to a boil. Immediately reduce heat to medium-low and simmer gently for 15 minutes; allow to cool.
- Meanwhile, preheat grill (or coat a large skillet with cooking spray and place over high heat).
- Wash and dry fish; rub fish all over with oil. Spread seasoning on a plate and dredge fish in seasoning on all sides to coat.
- 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 (reduce heat slightly if seasoning begins to burn). Yields 1 piece of fish and about 1 cup of chow chow per serving.