Sautéed Tuna Alfredo with a Sweet Glaze

This unique twist on traditional Tuna Alfredo combines the creamy richness of Alfredo sauce with a subtle sugar glaze for a delightful contrast. The dish features seared tuna, perfectly cooked pasta, and a hint of sweetness that elevates the savory flavors, making it a satisfying and innovative meal.

Ingredients:

• 8 oz fettuccine pasta
• 2 fresh tuna steaks (about 6 oz each)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a skillet, heat olive oil over medium-high heat. Season the tuna steaks with salt, pepper, and garlic powder.
3. Sear the tuna steaks for about 2-3 minutes on each side for medium-rare. Remove from heat and let rest before slicing.
4. In the same skillet, reduce heat to medium and add the butter. Once melted, pour in the heavy cream and bring to a simmer.
5. Stir in the Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper if needed.
6. In a small bowl, mix brown sugar with a tablespoon of warm water to create a glaze.
7. Toss the cooked fettuccine in the Alfredo sauce until well coated.
8. Serve the pasta topped with sliced tuna and drizzle the brown sugar glaze over the top.
9. Garnish with fresh parsley before serving.