Blackened Tuna with Corn Chow Chow

Total Time
47 min
22 min
25 min
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.



3 medium, kernels removed with a knife (about 2 cups)

cooked green cabbage

1½ 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 celery

1 rib(s), medium, chopped

apple cider vinegar

1 cup(s)

table salt

1 Tbsp

dry mustard

1½ Tbsp

ground turmeric

½ tsp

sugar substitute

cup(s), or to taste

uncooked yellowfin tuna

1½ pound(s), or other tuna, four 6-oz steaks, about 1-inch thick

olive oil

1 Tbsp

blackening seasoning

2½ Tbsp


  1. 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.
  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. Spread seasoning on a plate and dredge fish in seasoning on all sides to coat.
  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 (reduce heat slightly if seasoning begins to burn). Yields 1 piece of fish and about 1 cup of chow chow per serving.


To make your own blackening seasoning, combine 1 tablespoon of sweet paprika, 2 teaspoons of finely minced fresh thyme (or 2/3 teaspoon of dried thyme), 2 teaspoons of finely minced fresh oregano (or 2/3 teaspoon of dried oregano), 2 teaspoons of salt, 1/2 teaspoon of freshly cracked black pepper, 1/2 teaspoon of white pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder and 1 teaspoon of onion powder.

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