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Penne And Fresh Tuna With Raisin And Almond Sauce

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/diettogopics/8547583812/">Image Credit</a></p>
Ingredients
  Butter 30 Milliliter (2 tablespoon)
  Fresh tuna steaks 1 1⁄2 Pound, cut into strips (680 gram)
  Penne 2⁄3 Pound (300 gram)
  Egg yolks 2 , beaten
For sauce
  Butter 6 1⁄3 Tablespoon (1/3 cup plus 1 tablespoon /100 milliliter)
  All purpose flour 45 Milliliter (3 tablespoon)
  Nutmeg 1⁄4 Teaspoon
  Salt To Taste
  White pepper To Taste
  White wine 250 Milliliter (1 cup)
  Currants 45 Milliliter (3 tablespoon)
  Raisins 85 Milliliter (1/3 cup)
  Slivered blanched almonds 60 Milliliter (1/4 cup)
  Fresh lemon juice 15 Milliliter (1 tablespoon)
  Sugar 1 Teaspoon
Directions

MAKING
1) In a large pan, gently saute the tuna, until thoroughly cooked. Remove and keep warm.
2) In a pan, melt the butter, stir in the flour and cook, until the roux is smooth and golden.
3) Stir in the nutmeg, salt and pepper to taste and cook for a few seconds.
4) Gradually pour in the wine, stirring constantly, until smooth.
5) Stir in the currants, raisins, almonds, lemon juice and sugar, bring to a boil and simmer over a low heat for 20 minutes.
6) In a bowl, whisk a little hot sauce into the egg yolks, then remove from the heat and whisk the egg yolk mixture back into the sauce; keep warm.
7) In a pan, cook the penne in the boiling salted water, until tender.
8) Drain, stir in a little vegetable oil and transfer to warmed plates.

SERVING
9) Top with the tuna pieces, then spoon over the sauce and serve the Penne and Fresh Tuna with Raisin and Almond Sauce, immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Tuna
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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