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Salmon and catfish are my 2 favorites for blackened fish.
I prefer my fresh tuna slightly seared on grill, little salt and pepper is the only seasoning.
Or you can make a tuna au poirve. crack a lot of black pepper with a cast iron skillet - you want it really course. Press the steak into the pepper so it is coated liberally on both sides. Toss in the hot skillet for a few seconds. Similiar to blackening, but you do not want the skillet as hot.
and for both the au poirve or the blackening - your cast iron skillet must, I repeat MUST be well seasoned or it will stick and ruin your fish and your meal. I am speaking from experience.
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