Photo of Blackened tuna with corn chow chow by WW

Blackened tuna with corn chow chow

Total Time
47 min
22 min
25 min
This classic American relish has many variations: add pearl onions, green tomatoes, cauliflower, pickled okra or dill pickles. Watch the cayenne if you're shy with spice, or season with gusto if you like a more pronounced heat. The bright acidity of the relish primes the appetite and tempers the buttery richness of the fish nicely. Use chow chow as Southerners do: as a topper for your pulled pork sandwich or as a zesty relish to dress up cooked shell beans like crowder, lady, or black-eyed peas.


Corn on the cob

3 ear(s), medium, kernels removed with a knife

Cooked green cabbage

1½ cup(s), shredded, shredded

Red bell pepper

1 medium, chopped

Green bell pepper

1 medium, chopped

Red onion

½ medium, chopped


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.