Two Guys in a Cucina

Blackened Tuna

TGIAC Featured Recipe

Ladies and gentlemen, introducing…. Chef POTHEAD!!!! (he’s always a little hungry)

He is our first guest chef who will be appearing regularly with TGIAC. Visit soon to check out our new Chef Profile section and read all about the chefs who appear on TGIAC. (Coming soon to the site)

His first contribution to our site and taste buds was his Blackened Tuna. Really nothing complex… just the way we prefer but an excellent dining experience nonetheless. We served these with our grilled mussels and some asparagus. It was a light meal but extremely satisfying.

Blackened Tuna


  • Tuna steaks
  • 2 heaping tablespoons garlic powder
  • 2 heaping tablespoons paprika
  • 2 heaping tablespoons ground black pepper
  • 1 ½ heaping tablespoons Anise seed (ground preferably)
  • 1 heaping tablespoons cayenne
  • ½ cup of butter (melted)
  • Ziploc bags


  1. Mix all the dry ingredients into a Ziploc bag (seasoning)
  2. Pour melted butter in a shallow dish, dip and coat the pieces of fish till completely covered.
  3. Rub on seasoning
  4. Place on grill for about 2-3 minutes per side on high heat or until thoroughly cooked and outside is blackened but not charred.


  1. The Ghost reenactment was not necessary…but we thought you’d enjoy it, we know we sure did *wink*

Here’s an easy one for once…nothing to prepare! And beer is always a welcome bonus

Mix all the seasonings into a Ziploc bag

Chef Pothead happy with the flavour of his seasoning

Nice tuna steaks and soon to be melted butter

Make sure they are well coated

You could use a spoon to spread the seasoning…

…or you can use a more intimate approach…

….or really intimate!

Once they are nicely coated…

…place them on the grill

Normally we like to use our eyes while cooking…but not Chef Pothead

Look how nice that looks…too bad Chef Pothead can’t see them

A nice light lunch. Good food and great company!

Thanks Chef Pothead, see you soon. Cheers!

Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!