Tuna in Lemon Butter Dill Sauce with Almonds and Capers

• ½ c white wine
• 1 shallot, minced
• ¾ c heavy cream
• ¾ c butter, cut into pieces
• 2 tsp fresh dill
• ½ freshly squeezed 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-qt saucepan over high heat, bring wine and shallot to a boil. Reduce heat to medium-high and reduce sauce to ⅛ 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 1-2 minutes per side or until your preferred level of doneness.

To serve, drizzle tuna with sauce and garnish with almonds.