- ½ c white wine
- 1 shallot, minced
- ¾ c heavy cream
- ¾ c butter, cut into pieces
- 2 tsp fresh dill
- Juice of ½ lemon
- ¼ c capers
- 2 tbsp extra virgin olive oil
- 4 Wild Sashimi Tuna steaks, approx. 7 oz each and 1-in thick
- ⅔ c almond slices
In a 2-quart saucepan over high heat, bring wine and shallots to a boil. Reduce heat to medium-high and reduce sauce to 1/8 c, about 8-10 minutes. Add cream, reduce for 6 minutes. Fold in butter until melted. Add dill, lemon juice and capers. Set aside and keep warm.
Heat oil in a medium sauté pan over medium high heat. Sear tuna steaks until golden, about 3-4 minutes per side.
To serve, drizzle tuna with sauce and garnish with almonds.
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