Making it Monday: Blackened tuna with pineapple salsa

It's Monday and that means it's time for our first how to video.  Now I just want to warn everyone out there it's our FIRST VIDEO!  It is indeed longer than we thought but we tried to go over some basic cutting of ingredients for the salsa so that any person just starting to cook can make this delicious recipe.    It might not be the best lighting, it might not be the best video you have ever seen but hopefully you find some helpful tips and an easy recipe to make at home.  I want everyone to be able to make a restaurant quality meal in the privacy of your own home.  If you are a seasoned cook or chef that knows your way around the kitchen, by all means take the recipe at the end and skip the video, you know what you are doing and we are not here to reinvent the wheel.  If you are just someone that wants to start eating healthier and think it's too hard or too expensive this video is for you to give you the confidence to get out of your comfort zone of processed foods and start filling your cart from around the outside parts of your grocery store.

The video: https://www.youtube.com/watch?v=hu7eqTg47JQ

I know at first glance this recipe looks like there's too many ingredients but I will let you know that I am giving you my blackening spice recipe.  If you have a tried and true seasoning that is in your cupboard that you like, go ahead and use it.  My recipe does make a lot but once you make it you will realize you can use it on so many things.  It goes well on chicken, pork, beef and of course seafood.  I just prefer mine because it is not full of salt, it has a little kick in it but also has a hint of sweetness to it.

Blackened Tuna with Pineapple Salsa

Blackening Seasoning:
1/4 c. Paprika
1/4 c. Onion Powder
1/4 c. Brown Sugar
3 Tbsp. Garlic Powder
2 Tbsp. Chili Powder
2 Tbsp. Kosher Salt
1 Tbsp. Garlic Salt
1 Tbsp. Black Pepper
1 Tbsp. White Pepper
1 Tbsp. Cumin
2 tsp. Cayenne Pepper
2 tsp. Ground Mustard
1/8 tsp. Ground Nutmeg

Mix the following ingredients together until all incorporated.  Place in airtight container, and use within a year.

Pineapple Salsa:
1 pineapple, peeled, cored, and diced
1 medium red pepper, diced
1 medium red onion, diced
2 medium jalapenos, diced
1/2 head cilantro, diced
2 limes, juiced (about 1/3 c.)
2 Tbsp. Agave Nectar
Salt and Pepper, to taste

In a large mixing bowl add all the ingredients for the salsa and mix until all incorporated.  Salsa can be used immediately but best when placed in the refrigerator for 1 hour for flavor to enhance.  Eat within 5 days for the freshest flavor.

Blackened Tuna: serve 4
(4) 5 oz Yellowfin Ahi Tuna Steaks
1/2 c. Blackening Seasoning

On a plate place the seasoning on the bottom and roll the tuna to coat.  Coat all sides with seasoning.  Heat a large oiled skillet on high.  When pan is hot, place the tuna in the pan and let it sear for 60-90 seconds and flip over to sear the other side for about 60-90 seconds as well.  You are just searing the outside of the tuna.  When you have reached desire doneness take out of the pan and place on the cutting board.  Cut in small thin strips.  Top with 1/4 c. pineapple salsa.

Enjoy!

-Cool