Fettuccine with Fresh Tuna and Saffron Cream from The Classic Pasta Cookbook by Giuliano Hazan
When cooking with fresh tuna bear in mind that it will dry out if it is overcooked. Sear it very briefly since it will continue to cook while the cream is reducing.
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Ingredients
- Salt
- 8 ounces fresh tuna, cut into ½” chunks
- ½ teaspoon garlic, chopped fine
- 2 tablespoons butter
- 1 tablespoon flat leaf Italian parsley, chopped fine
- ½ teaspoon saffron strands, chopped fine
- 1 cup heavy cream
- Freshly ground pepper
- Fettuccine made with 3 eggs and 2 ¼ cups flour
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