Tuna on Fennel with Pistachio Lime Sauce

Ingredients

• 2 bulbs fennel
• 2 tbsp butter
• Salt
• black pepper freshly ground
• 4 tuna steaks (about 150 g each)
• 1 tbsp Sunflower oil
• 2 shallots
• 150 g California pistachios
• 200 ml vegetable stock
• Juice of 1 lime
• 100 ml whipping cream

Instructions

1. 1.

   Clean the fennel and slice it thinly. Heat 1 tbsp butter in a pan, sauté the fennel over medium heat for about 10 minutes while turning, then season with salt and pepper.

2. 2.

   Rinse the tuna, pat dry, and brush with oil. Grill or sear each side of the tuna for 1–2 minutes depending on thickness, seasoning with salt and pepper.