- 2 large Fennel bulbs
- 2 tablespoons Butter
- black freshly ground pepper
- 4 Tuna steaks (each about 150 grams)
- 1 tablespoon Sunflower oil
- 2 Shallots
- 150 grams California Pistachios
- (200 ml) Vegetable stock
- Limes (juiced)
- 100 milliliters Whipping cream
Rinse and trim fennel bulbs and cut into thin slices. Heat 1 tablespoon butter in a skillet and sauté fennel for about 10 minutes, turning frequently. Season fennel with salt and pepper.
Rinse tuna steaks, pat dry and brush with oil. Fry tuna steaks on a hot grill or in a pan on each side for 1-2 minutes, depending on thickness. Season tuna steaks with salt and pepper.
For the sauce, peel shallots and chop finely. Finely grind about 2/3 of the pistachios. Heat remaining butter in a saucepan and sauté shallots and ground pistachios. Deglaze pan with broth, lime juice and cream, bring to boil and simmer briefly. Season sauce with salt and pepper. Arrange fennel slices and tuna steaks on plates, drizzle with sauce and sprinkle with remaining pistachios to serve.