zoom Blackened tuna with succotash

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    Blackened tuna with succotash

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    Blackened tuna with succotash

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 6 minutes to 8 minutes
    • Total time: 11 minutes to 13 minutes 15 minutes

    Serves: 2


    240g pack No.1 2 Yellowfin
    Tuna Steaks
    2 tsp olive oil
    1 tsp Cooks’ Ingredients Deep South Cajun Rub
    2 corn on the cob
    150g frozen shelled edamame beans, defrosted
    1 clove garlic, peeled and crushed
    1 lime, quartered
    25g pack basil, leaves torn 


    1. Rub the tuna steaks with 1 tsp oil, season with the Cajun rub and set aside. Using a sharp knife, cut down the length of the corn on the cob to shave off the kernels.

    2. Heat the remaining oil in a large frying pan over a high heat, add the corn and fry for 3-4 minutes until the kernels start to char slightly. Add the edamame beans and garlic, fry for a further 2-3 minutes then remove from the heat. Just before serving, squeeze over half of the lime juice and stir in the basil.

    3. Meanwhile, heat a griddle pan over a high heat. Cook the tuna for 2-3 minutes on each side, or until cooked to your liking. Slice the tuna and serve with the succotash and remaining lime wedges to squeeze over.

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