Blackened Tuna Steaks with Creole Crawfish Sauce

Smoky.Ribs's picture

Jun. 20, 2014

Folks, if you like what you see in this video, then I encourage you to try this! So easy, and it tasted like it came out of one of the finest restaurants in New Orleans! This is another installment into my "Seafood Series" Hope you enjoy.


For crawfish sauce
Salted butter 6 Tablespoon
Crawfish tails 1 Pound
Heavy cream 3/4 Cup (12 tbs)
Brandy 1 Tablespoon
White pepper 1/4 Teaspoon
Cracked black pepper To Taste
Salt To Taste
Fish stock/Seafood stock / water / clam juice 5 Tablespoon
Wondra flour/All purpose flour 2 Tablespoon
For tuna steaks
Tuna steaks 6
Melted butter 1/4 Cup (4 tbs)
Blackening seasoning 1/4 Cup (4 tbs)
For asparagus
Asparagus 1 Pound
Chopped garlic 1 Tablespoon
Lemon zest 1 Teaspoon
Lemon 1 , sliced in half



1. Prepare the grill for cooking. Place a cast iron girddle on the grill.



For Crawfish Sauce

2. Heat butter in a pan, saute crawfish tails. Simmer. Add cream and brandy to the sauce. Season with white pepper, a little cracked bleck pepper and salt.

3. Add some colour with a pinch of cayenne. Cover and cook for 35 minutes on low heat, stirring occasionally. Dilute the sauce with fish stock. Simmer for another 4 to 5 minutes until everything is well incorporated.

4. Sprinkle wondra flour or all purpose flour little bit at a time, stirring constantly, until the sauce reaches a desired consistency. 


For Tuna Steak

5. Dip tuna steaks in butter and coat it with the blackening seasoning. Pour some butter over the hot griddle and blacken the tuna on both sides over the griddle. Move the steaks over to indirect heat.

6. Place a cedar plank soaked in beer on the grill. Flip the wood when wood starts popping.

7. Coat asparagus with lemon zest. Place the asparagus on cedar plank and let it cook. Also, place lemon halves on the grill and let them cook.

8. Wrap tuna in aluminium foil and let it sit until ready to plate. Continue to cook the asparagus and lemons until charred. Add in garlic and lemon zest.



9. Serve steak topped with crawfish sauce and grilled asparagus and lemon on the side.


Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 949Calories from Fat 531

 % Daily Value*

Total Fat 60 g92.3%

Saturated Fat 32 g160%

Trans Fat 0 g


Sodium 1943 mg80.96%

Total Carbohydrates 15 g5%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 85 g170%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet