Blackened Tuna Steaks

For awhile now I've been toying with the idea of making a blackened chicken dish and hopefully as warm weather approaches, I will gain some courage and attempt to make it.  We had the opportunity over Lent to get some real good tuna steaks, and I didn't want to do the "tried and true" ways of preparing it, like most no-fail fish dishes: broiled with lemon.  Don't get me wrong, it's DELICIOUS that way, but I'm becoming a more adventurous cook!  I've only had blackened catfish before, and it was very good, so I figured blackened tuna would be just as good; and it was!  For those of you, who are like me, and are frequent flippers, FIGHT THE URGE!  This needs to cook 4 minutes on each side!  At 4 minutes, it is medium, if you want it more thoroughly cooked, cook for another 2 minutes on each side.  Longer than that, your fish is going to start to dry out.  We had gotten four pretty thick tuna steaks, and while the cajun seasoning wasn't that spicy the day of, after sitting for 2 days, there was a decent kick!  There is also a blackening seasoning, I have not tried it, but if you do, please feel free to leave your feedback!  It is always encouraged and appreciated!  Also, while I didn't experience this, you may encounter a lot of smoke while cooking this.  It is very encouraged to open your windows and turn off your smoke alarm while cooking!  Afterwards, please remember to turn that smoke alarm back on!

Makes 4 servings

Ingredients:

• 4 tuna steaks
• 2 TBSP olive oil
• 2 TBSP butter
• Cajun seasoning (about 1/4-1/2 TBSP for each steak, you're going to sprinkle both sides with the seasoning)

Directions:

• Heat oil and butter in a pan over high heat.
• Coat both sides of each tuna steak with cajun seasoning.

• When oil is hot, near smoking, add each steak and cook for 4 minutes on each side (1 or 2 minutes longer if you want it more well-done)