Ingredients

4 (8 to 9-ounce) tuna steaks
Blackening Spice
4 ounces butter

Chesapeake topping:
8 ounces jumbo lump crabmeat
4 ounces ham (Virginia Smithfield preferred), small diced
4 ounces butter
Your favorite Bearnaise Sauce, optional

Directions

Preheat a convection oven to 500 degrees
F.

Heat an iron skillet over medium high heat. Season both sides of the tuna steaks with blackening spice. Add
the tuna to the hot skillet and sear each side for about 1 minute to seal in the moisture. Remove the tuna
from the skillet and place in a broiler pan. Top each tuna steak with 1 ounce of butter and place in the oven.

Cook for 6 minutes for medium rare or 8 minutes for well done.

After you place your tuna in the oven start your Chesapeake topping by sauteing jumbo lump crabmeat with the
Virginia Smithfield ham in the butter over medium heat until warmed through. When fish is done, place the
Chesapeake topping on fish and finish off with Bearnaise sauce.