TUNA IN LEMON BUTTER DILL SAUCE WITH ALMONDS AND CAPERS

FOR THE SAUCE:
1/2 cup white wine
1 shallot, minced
3/4 cup heavy (whipping) cream
3/4 cup butter, cut into pieces
2 teaspoons fresh dill
juice of 1/2 lemon
1/4 cup capers
FOR THE FISH:
2 tablespoons olive oil
4 (8 ounces each) yellowfin tuna fillets
2/3 cup almonds, sliced (for garnish)

TO MAKE THE SAUCE:
In a 2-quart saucepan over high heat, bring wine and shallots to a boil. Reduce heat to medium-high and reduce sauce to 1/8 cup, about 8 to 10 minutes.

Add cream, reduce for 6 minutes.

Add butter and stir until melted. Add dill, lemon juice and capers. Set aside and keep warm.

TO COOK THE FISH:
Heat oil in a medium saute pan over medium-high heat. Sear tuna steaks until golden, about 3 to 4 minutes per side.

TO SERVE:
Drizzle tuna with sauce and garnish with almonds.

Makes 4 servings
Source: The Fresh Market and Friends Cookbook: 25th Anniversary by Ray Berry and Fresh Market

Category:  Main Dishes, Fish, Shellfish
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