Penne with Fresh Tuna and a Saffron Cream Sauce

Penne al Tonno e Zafferano

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Saffron and seafood go very well together and I find fresh tuna is particularly well suited to the delicate flavor of saffron. I prefer the taste of saffron in strands rather than powdered. To extract its flavor, its necessary to let the saffron steep in the hot cream.

Ingredients

  • ¾ cup heavy cream
  • About 20 saffron strands
  • 3–4 sprigs

Method

  1. Put the heavy cream in a small saucepan. Crumble the saffron strands between your fingers into the pan. Cover and place over very low heat.
  2. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  3. Finely chop enough parsley to measure about 1 tablespoon. Cut the tuna into ½-inch dice.
  4. When the water f