Cut tuna steaks to 3/4" to 1" thickness.

Soften 1/2 stick of butter or margarine.

Pre-heat a heavy cast iron frying pan.

I prefer to place the pan on an outdoor charcoal grill.

It gets hotter and the blackening process creates a little smoke.

Brush softened butter on each side of the tuna.

Sprinkle on McCormick Cajun Seasoning or pre-mixed blackened fish seasoning.

Cook over very high heat for about 2 minutes per side.

Best when cooked to medium doneness.

I found this easy recipe to be superior to grilling over direct heat which tends to dry out the fish.

The butter and seasonings quickly harden to a crisp coating sealing in moisture.

Great on a soft kaiser roll with lettuce and tomato.