Blackened Tuna Steak, Crawfish Sauce and Roasted Asparagus

Ingredients

• 0.5 cup Unsalted Butter (1 stick)
• 0.5 cup All-Purpose Flour
• 1 medium Onion (finely chopped)
• 1 medium Green Bell Pepper (finely chopped)
• 2 stalks Celery (finely chopped)
• 4 cloves Garlic (minced)
• 2 cups Seafood Stock (low sodium recommended)
• 1 cup Heavy Cream
• 1 lb Cooked Crawfish Tails (peeled and deveined)
• 2 tsp Cajun Seasoning (use a salt-free blend if possible to control sodium)
• 0.5 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Cayenne Pepper (or more, to taste)
• 0.25 cup Green Onions (thinly sliced)
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. 1

   Create the Blond Roux

   • In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
   • Once melted, gradually whisk in the all-purpose flour until a smooth paste forms.
   • Cook for 5-7 minutes, stirring constantly with a flat-edged wooden spoon or heatproof spatula, until the roux is fragrant and has turned a light peanut butter color. Do not allow it to scorch.
2. 2

   Sauté the Holy Trinity

   • Add the finely chopped onion, green bell pepper, and celery directly to the hot roux. This will stop the roux from darkening further.
   • Stir well to coat the vegetables. Sauté for 8-10 minutes, stirring frequently, until the vegetables have softened completely and become translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3. 3

   Build the Sauce Base

   • Slowly pour in about half a cup of the seafood stock while whisking vigorously to create a smooth, thick paste and prevent lumps.
   • Once smooth, gradually whisk in the remaining stock, followed by the heavy cream, until fully incorporated.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.