Seared tuna with parsley butter

 

Preparation: 05 min
Cooking: 15 min
Difficulty: Easy
Origin: Europe, France
Calories: 536 kcal per person
Specialty: Corsica

Serves 4
800g tuna steaks
1 tablespoon balsamic vinegar
3 tablespoons dry white wine
2 tbsp single cream
60 g butter
1 tablespoon olive oil
2 tablespoons minced shallot
4 tablespoons chopped parsley
salt
freshly ground pepper.

Recipe

Heat the oil in a skillet. Remove the tuna slices. Fry them for about 5 minutes on each side.

Meanwhile, put in a saucepan the vinegar, white wine, shallots and a pinch of salt over high heat. Reduce until completely evaporated.

Add the cream and let reduce for 2 minutes.

After turning down the heat and add the butter in pieces, whisking vigorously until the sauce takes a creamy consistency. Add the parsley.