For 4 people
For 4 people
Start by rinsing and drying the fish. Then, peel and quarter the shallots lengthwise.
In a sauté pan, melt some butter and sear the tuna for two minutes on each side. Add the shallots around it and cook over medium heat for five minutes on each side.
To prepare the mustard sauce, remove the fish from the pan and set it aside on a plate.
Deglaze the pan with Noilly Prat and reduce until there is no liquid left. Then add the crème fraîche and let it melt before stirring in the mustard.
Bring everything to a boil to mix the ingredients well, then add the fish.
Sprinkle with chopped parsley and serve immediately.
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