Tagliatelle with tuna steak and peppers

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 bell pepper(s), red
• 1 lemon(s)
• 80 ml olive oil
• 3 tbsp fresh parsley, finely chopped
• 2 cl brandy
• Salt
• Black pepper, freshly ground
• 200 ml white wine, semi-dry
• 200 g crème fraîche
• 4 tuna steaks
• 500 g tagliatelle, fresh

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Tagiatelle with tonno and pepperoni

Peel and slice the onion. Peel and crush the garlic clove. Wash the bell pepper, halve it, remove the seeds and white pith, and cut the flesh into strips. Peel the lemon, removing the white pith and filleting the fruit segments. Heat half the oil in a saucepan and sauté the onion and garlic. Then add the bell pepper and 1 tablespoon of parsley. Deglaze with the brandy, season with salt and pepper, pour in the white wine, and simmer for 10 minutes. Do not allow to boil away completely, adding a little water if needed. Finally, stir in the crème fraîche. Wash the tuna steaks and pat dry. Heat the remaining oil in a pan and fry the tuna steaks for about 3 minutes on each side. Season with salt and pepper, add the lemon segments, and sprinkle with 1 tablespoon of parsley. Cook the tagliatelle in salted water for 3-4 minutes until al dente, drain, toss with the sauce, and arrange on plates with one tuna steak each. Sprinkle with the remaining parsley to serve.