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.
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By necksnappa_8677186
deltona, FL
on March 04, 2008
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its easy and soo good . even if you dont like seafood you would like it
By wgraessle_5375032
Virginia Beach, VA
on April 17, 2006
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This dish is excellent, anyone who hasn't tried this defiently give it a try! If you don't want to make it at home then come to Rudee's on the Inlet in Va Beach and try it!
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