Cooking with Cara

Blackened Tuna Steaks with Pomegranate and Mint Salad

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Ingredients

Blackened Rub (For Tuna)

  • 2tbsp brown sugar
  • 1tsp dried thyme
  • 1tsp sweet paprika
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • 6x tuna steaks (I used Albacore)
  • 2tbps olive oil

Pomegranate and Mint Salad

  • 1 pomegranate – seeds only
  • 200g feta – crumbled
  • ¼ cup almond slivers
  • 1 Lebanese cucumber, diced small
  • ½ red onion, diced
  • ⅓ cup mint leaves, roughly chopped
  • ½ lemon

MEthod

Blackened Rub (For Tuna)

  1. Combine all rub ingredients in a flat bowl
  2. Brush each tuna steak with oil and press in rub mix and coat all sides
  3. Cook in a hot oiled pan for 2 minutes on the first side, and 30 sec to 1 min (depending on thickness of steak) on the other.

Pomegranate and Mint Salad

  1. Prepare ingredients as listed (except the lemon) and gently mix till just combined.
  2. Squeeze the juice of ½ a lemon over the top of the salad at time of serving.
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Meet Cara

Cara is a predominantly freshwater angler, based in Victoria, Australia.

When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.

Cara can be found on Instagram and Facebook.

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