INGREDIENTS
Salt and pepper
¾ of a box of fettuccine pasta
½ lb. tuna fillet
1 TBSP. extra-virgin olive oil
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 TBSP. poppy seeds
½ cup white wine
½ cup heavy cream
¼ cup dill, chopped
2 large eggs, hard boiled and chopped
DIRECTIONS
In a large pot of boiling water, add the pasta and cook until al dente.
Drain and set aside; keep warm.
Season the tuna with salt and pepper.
In a large skillet, heat a drizzle of olive oil over medium-high heat.
Add the tuna and cook until just opaque, about 6 minutes.
Let cool; flake into small pieces.
In the skillet, heat 1 TBSP. of olive oil.
Add the shallots and garlic and cook for 3 minutes.
Stir in the poppy seeds for 1 minute, then pour in the wine; cook until slightly reduced.
Stir in the cream, lower the heat to low and simmer until slightly thickened.
Toss the pasta with the tuna, the sauce and the dill.
Season with salt and pepper; top with the chopped eggs.
Serves 4.
