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Ingredients
- 6 ounce Tuna steak, (thin cut)
- 1 Tbsp. Cajun spice
- 2 Tbsp. Light corn oil
- 1 c. Roasted red pepper
- 1 c. Sherry
- 1 quart Heavy cream
- 1 tsp Garlic
- 3 Tbsp. Butter
- 1/2 c. Minced parsley
- 1 c. Butter
- 1 c. Flour
- 8 ounce Cooked pasta, (any)
Directions
- In stock pot add in peppers, sherry, cream, garlic, 3 Tbsp. butter and parsley. Bring to boil, reduce heat and simmer. In separate pan heat 1 c. butter and add in flour to make a roux. Add in roux slowly to sauce whipping continuously. When thickened reduce heat to low. Hold.
- In saute/fry pan heat oil, lightly dust tuna with cajun spice. Add in tuna to warm oil and cook each side until done.
- To serve: Heat pasta, pour sauce over top, place tuna over top, garnish and serve.
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