Tuna with Saffron Sauce

Ingredients

• 2 shallots
• 1 Garlic clove
• 3 tbsp butter
• 250 ml fish stock
• 100 ml Vegetable broth
• 30 ml white wine
• 200 g heavy cream
• 400 g tuna steak (4 tuna steaks)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• Cayenne pepper
• 15 to 20 saffron strands (or 1 sachet of ground saffron)
• 200 g narrow whole wheat penne
• 1 tbsp dill (finely chopped)

Instructions

1. 1.

   Peel and finely chop the shallots. Peel and finely chop the garlic. Heat 2 tbsp butter and lightly sauté the shallots (do not brown them!), then add the garlic. Pour in fish stock, vegetable broth, and wine. Add heavy cream, stir, and simmer for about 15 minutes until the sauce is creamy. Stir in saffron and season with salt and pepper.

2. 2.

   Season the tuna steaks with lemon juice, salt, pepper, and cayenne pepper (to taste). Heat a large grill pan and grill the tuna steaks on both sides until golden brown (3–4 minutes per side). Drizzle the finished steaks with olive oil.

3. 3.

   Cook the penne in plenty of salted water until al dente, then drain. Toss with remaining butter and dill, seasoning with pepper.

4. 4.

   Arrange the tuna steaks over the pasta with generous saffron sauce and serve immediately. Pair with steamed or blanched vegetables.