I got a "BOGO" offer from Chipotle, so the husband will pick up Chipotle bowls on his way home today.
I Have Chosen Another Blackend Meal For Dinner Tonight. it will be Blackend Salmon with a Aragula Fennel Salad in a Lemon Vinegarette and Mashed Potatos. Coffee Ice Cream for dessert.
I don't know. I put together a lot of my own seasoning mixes, and have a great Blackened seasoning that I use on tuna. The key to cooking tuna (regardless of method) is to resist the urge to fully cook it all the way through. It's like steak...all the bad critters are on the exterior (unlike chicken.) It at least still has to be pink in the very center; otherwise, it's flavorless and tough. That's the advantage to searing in a pan. You can put a high heat to the pan and put a crust on it real quickly without drying it out as you would by cooking it longer in a hot, dry environment. And the crust adds flavor. That's kinda why I asked the question. I didn't want to pry, but since you made specific mention, I'll kick in my 2¢
Mississippi Pot Roast. It's in the Crock Pot now. Chuck roast + Pepperoncini peppers + package instant gravy mix + package Buttermilk Ranch dressing mix + stick of butter (that was widely recommended in the recipe's Comments section. Served as a main dish or as a sandwich with smoked provolone. Not really the way I'm used to cooking with all those packaged mixes, but others here have recommended it, and I heard the siren call of a recent AllRecipes.com email extolling its vitrues.
You ever toss a stick of butter in with it? How about that Ranch dressing mix? I have a recipe for a similar thing that's just for sandwiches, and it's only the chuck roast, the jar of peppers (a whole 16 oz jar, not half of a 12 oz jar) and cloves of garlic stuck in slits you make in the roast. There are no seasonings at all...not even salt & pepper.
Yes, I make it by the "recipe", though I reduced the butter to 1/2 a stick and only use half the gravy mix and half the ranch dressing mix to cut down on the salt. Those mixes are pretty salty. I only use 6-8 peppers, not a whole jar, and sometimes put a splash of the pepper liquid in the pot. I also add water and a spoon of cornstarch at the end of cooking to make more gravy and thicken it a bit. ETA--I think the peppers are the main thing; they give a good flavor to the roast and a tiny bit of heat to the dish. We like to have the roast with a side of rice or mashed potatoes for the gravy.
I took my car into the city for service and stopped by the fancy grocery stores they got there and bought some crusty rolls, Souffer's mac & cheese, and a head of broccoli to round out dinner. Good idea on thickening the gravy. Maybe I should have cut back those mixes. I know how much salt they have. That's why I usually do my own seasoning blends...I not only don't need all that salt on my food, I don't need to be paying $5 for 3/4 oz of stuff that's mostly salt. It don't matter. This is the maiden voyage. I'll just drink more water.
It's always a good idea to follow the recipe the first time, as I'm sure you know. After that you can make adjustments as you see fit. My pet peeve on recipe sites is the idiots who review a recipe after making 41 changes to something they've never made... and then giving it a bad review.
Typical review for a recipe like Mississippi Roast: My family and I loved this recipe. We don't eat much red meat, and peppers give my partner gas, so I got a can of tuna out of the cabinet, mixed it with mayo and sweet pickle relish, then spread it on some 5 Grain bread and served it with BBQ Fritos on the side. It really hit the spot. I give it 5 stars. This recipe is a keeper!!!