Tuna with Saffron Sauce
The omega-3 fatty acids from tuna protect the vessels and keep the heart healthy. The fish also provides some iron for blood formation and oxygen transport. The protein content of tuna does not need to hide either: At 20 grams per 100 grams, it is a star among protein suppliers.
If you don't like the saffron sauce, you can also prepare the sauce for tuna without saffron - this makes it a spicy cream sauce.
- 2 shallots
- 1 garlic clove
- 2 Tbsps butter
- 250 milliliters fish stock
- 125 milliliters white wine
- Noilly Prat (dry white vermouth or sherry)
- 200 grams Whipped cream
- 4 Tuna steak (100 grams each)
- olive oil
- lemon juice
- freshly ground peppers
- cayenne pepper
- 15 to 20 Saffron (or 1 jar of ground saffron)
- 200 grams thin Tagliatelle
- 1 Tbsp very finely chopped Dill
- 1 Tbsp butter
Peel the shallots and chop very finely. Peel the garlic and chop finely.
Heat the butter and sauté the shallots (do not brown) and then add the garlic. Deglaze with the fish stock, wine and cream. Stir well and simmer for about 15 minutes until the sauce is creamy. Gently stir in the saffron and season with vermouth, salt and pepper.
In the meantime, drizzle the tuna steaks with lemon juice and season with salt, pepper and cayenne pepper (to taste).
Heat a large grill pan and brown the tuna steaks on both sides for 3-4 minutes. Drizzle the cooked steaks with 1-2 teaspoons of olive oil.
Cook the tagliatelle in plenty of salted water until al dente and then drain. Mix with butter and dill and season with pepper.
Arrange the tuna steaks on plates along with the pasta. Drizzle generously with saffron sauce and serve immediately.
Suggestion: Serve with steamed or boiled vegetables.