Fettuccine with Fresh Tuna and Saffron Cream

Fettuccine al Tonno e Panna allo Zafferrano

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

When cooking with fresh tuna bear in mind that it will dry out if it is overcooked. Sear it very briefly since it will continue to cook while the cream is reducing.


  • 2 tablespoons butter
  • ½ teaspoon garlic, chopped fine
  • 8 o


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put the butter and the garlic in a 12-inch skillet and place over medium high heat. Whe