Seafood · Free
Saffron broth Tuna Bowl
Our take on Saffron broth Tuna Bowl, tuned for a home kitchen.
Prep 15 min · Cook 30 min ·
926 reviews
Method
- Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
- Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
- Turn the heat up, add the tuna, and cook until deeply browned and aromatic.
- Fold in the tahini and season generously; give everything a minute to come together.
- Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
- Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
- Serve warm, ideally with something to soak up the sauce.
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4.2 from 926 cooks.
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