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Seafood Stir-Fry

Seafood Stir-Fry
This delightfully different stir-fry features tuna steaks, broccoli and pasta. The sauce offers a delicate balance of flavors, ranging from zesty red pepper flakes to Parmesan cheese. Robin Chamberlin sen the recipe from her home in La Costa, California.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 6 ounces uncooked linguine, broken in half
  • 1 tablespoon cornstarch
  • 3/4 cup dry white wine or reduced-sodium chicken broth
  • 1/2 cup additional reduced-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 2 cups broccoli florets
  • 4 teaspoons canola oil
  • 1 large sweet yellow, red or green pepper, julienned
  • 2 garlic cloves, minced
  • 2 tuna or swordfish steak (8 ounces each), cut into 1-inch cubes
  • 1/4 cup shredded Parmesan cheese

Directions

  • Cook pasta according to package directions. In a small bowl, combine
  • the cornstarch, wine, additional chicken broth, thyme, salt and
  • pepper flakes until smooth; set aside.
  • Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil
  • for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic;
  • cook 1 minute longer.
  • Stir cornstarch mixture and gradually add to pan along with tuna;
© Taste of Home 2013

2 of 2

Seafood Stir-Fry (continued)

Directions (continued)

  • stir-fry 3-4 minutes for medium-rare or until slightly pink in the
  • center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with
  • cheese.
  • Yield: 4 servings.
Nutrition Facts: One serving (1-1/2 cups) equals 399 calories, 9 g fat (2 g saturated fat), 57 mg cholesterol, 521 mg sodium, 39 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013