Blackened Tuna Burger
Tuna is one of our favorite proteins — versatile, flavorful and satisfying. Recently we received beautiful sushi-grade Ahi tuna steaks from our friend Andy at Western Beef & Seafood. They were sweet, tender and perfect for grilling. We wanted to try a blackened tuna burger on the pellet grill, and the result was exceptional. This recipe preserves tuna’s natural texture and adds smoky, spicy crust for a bold burger experience.
These tuna steaks were top quality, and they held up well to bold seasonings and direct heat. If you have access to fresh, sushi-grade tuna, this blackened preparation is a great way to highlight the fish while still enjoying a well-seasoned, smoky burger.
Blackened Tuna Burger
A Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: Approximately 6 minutes (about 3 minutes per side) at 350°F (177°C)
Grill: Louisiana wood pellet grill
Pellets: Lumberjack mesquite
Blackened Tuna Burger
A Pellet Grill Recipe
Ingredients: Blackened Tuna Burger
- Fresh tuna steaks (sushi-grade if possible)
- Seasoning salt (such as Country Bob’s)
- Blackening seasoning
- Dried crushed garlic
- Cooking spray or a light oil
- Burger buns
- Lettuce and tomato
Watch the sides of the steak as you’re cooking it
If you prefer a milder profile, reserve the blackening seasoning and use a lighter rub for one of the steaks so you can compare doneness and flavor.
Blackened Tuna Burger
A Pellet Grill Recipe
Directions: Blackened Tuna Burger
1. Prepare the tuna: Lightly brush each fillet with olive oil or use a cooking spray to help the seasonings adhere. Generously coat the steaks with blackening seasoning, a sprinkle of seasoning salt and a touch of dried crushed garlic for added depth.
2. Pre-smoke (optional for extra flavor): With pellet grills, a short cold smoke enhances flavor. Set the grill low (around 180–200°F / 84–95°C) and place the tuna on the grates for about 15 minutes. This won’t cook the fish through but will allow smoke to permeate the surface.
3. Sear to finish: Increase the grill temperature to 350°F (177°C). Place the tuna on a clean, hot grate and sear about 2–4 minutes per side depending on thickness and desired doneness. Watch the sides of the fillet — the flesh will lighten as it cooks toward the center. For a medium-rare finish, target an internal temperature near 130°F (54°C).
Grill Preparation and Tips
Before cooking, check your pellet supply and choose a hardwood that complements seafood — mesquite or a milder fruitwood both work well. Clean the grates, set the feed control high, and let the grill preheat for about 15 minutes so the grates burn clean. If you enjoy the smoky flavor, use the grill’s low temperature setting first to impart smoke, then raise the heat for the final sear.
Use a reliable instant-read thermometer to check internal temperature and avoid overcooking. Tuna is best when still slightly pink in the center: this preserves tenderness and moisture.
Blackened Tuna Burger
Blackened Tuna Burger
A Pellet Grill Recipe
About Our Recipes
We test recipes outdoors on a variety of grills, including pellet grills, offset smokers and traditional charcoal setups. Our focus is on straightforward techniques, reliable time and temperature guidance, and flavors that translate across grill types. Most of these recipes can be adapted for gas, charcoal or wood-fired cooking — just pay attention to heat control and smoke level for optimal results.
A recipe should be a guide, not a rulebook. Adjust seasonings, smoke time, and doneness to suit your taste. Try variations like different spice blends, a citrusy aioli or pickled accompaniments to complement the peppery crust and rich tuna.
Live your passion,
Ken & Patti
Contact and Credits
We test and develop recipes on our patio, using a range of equipment and ingredients from trusted suppliers. We appreciate the tools and seasonings that make outdoor cooking enjoyable and consistent.
Our thanks to the brands and suppliers that support our work, and to friends who provide excellent seafood and inspiration.