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Blackened Ahi with Smoky Coconut Cream

Course Main Course
Servings 5


  • 1.5 lbs Ahi Tuna cut into 4 ounce blocks
  • 3 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 3/4 tsp smoked paprika
  • 1/8 tsp cayenne
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp ground coffee
  • 2 tsp sugar
  • 4 cups cooked white or brown rice
  • 1 bunch radish sprouts or green onions for garnish

Smokey Coconut Sauce

  • 1 can coconut milk
  • 1 tsp smoked paprika
  • 3/4 tsp salt
  • 5 tsp brown sugar
  • 1 inch piece fresh ginger sliced thinly


  • Mix all ingredient for the sauce in a small saucepan. Bring to a simmer over medium heat. Reduce to low. Strain to remove pieces of ginger before serving.
  • Combine all dry ingredients. Coat all sides of the ahi with the spice mixture.
  • Heat a skillet with a small amount of oil over medium high heat. When the oil starts to shimmer add the ahi
  • Sear ahi on all 4 sides. Making sure crust does not burn. Cook to desired temperature.
  • Place 3/4 cup of cooked rice in 5 bowls. Spoon over sauce. Slice the ahi and place on top of rice. Garnish with radish sprouts or sliced green onions.