...those "fresh" sauces are seldom fresh in the true sense of the word, with many containing additives and preservatives which we can all live without. And the measly scattering of meat or fish which the non-vegetarian ones contain, leave the average carnivore wanting more.
This recipe for Tagliatelle with Seared Tuna and Basil Sauce solves all these issues.
Buy fresh fish stock if possible - most supermarkets stock it - or Worth recommends stock cubes by Major or Knorr. Five ingredients, plus salt and pepper to season, all in under 15 minutes.
Seared Tuna with Tagliatelle and Basil Sauce
250ml fish stock
100ml single cream
4 x 120 -150g fresh tuna steaks
300g fresh tagliatelle pasta
Handful of fresh basil
Pour the fish stock into a small saucepan, bring to the boil and cook for 10 minutes until reduced by half, stir in the cream and roughly chopped basil, then set aside. Heat a large non-stick frying pan and fry tuna for about 2-3 minutes on each side. The tuna should be just cooked and springy, still pink inside. Season lightly with salt and pepper and remove from heat. Cook the tagliatelle for a minute or two in slightly salted boiling water, then drain, reheat the sauce, fold into the pasta and serve immediately with the tuna steaks on top and a few basil leaves sprinkled over.