Tuna Steak on Fettuccine
Cooking for 2
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For something new to do with tuna, Caren Stearns in Austin, Texas suggests this tangy dish. “Although I prefer the marinade on tuna or mahi mahi,” she confides, “it's great on any fish, grilled, baked or broiled.”
SERVINGS: 2
CATEGORY: Main Dish
METHOD:
TIME: Prep: 10 min. + marinating Cook: 20 min.
Ingredients:
- 8 tablespoons white wine or chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 teaspoon dried basil, divided
- 1 teaspoon dried oregano, divided
- 1/4 teaspoon salt, divided
- 1/8 teaspoon pepper, divided
- 1 tuna, swordfish or halibut steak (about 10 ounces), cut in half
- 1/2 cup thinly sliced sweet onion
- 1 cup canned diced tomatoes with juice
- 1/4 teaspoon brown sugar
- 3 ounces uncooked fettuccine
Directions:
In a resealable plastic bag, combine 2 tablespoons wine or broth, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half of the salt and pepper; add tuna. Seal bag and turn to coat; refrigerate for 1 hour.
In a large skillet, saute onion in remaining oil until tender. Add the tomatoes, brown sugar and remaining wine or broth, basil, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until bubbly and slightly thickened. Meanwhile, cook fettuccine according to package directions.
Drain and discard marinade. Place tuna over tomato mixture; return to a boil. Reduce heat; cover and simmer for 6 minutes or until fish flakes easily with a fork. Remove tuna and keep warm. Drain fettuccine; add to tomato mixture and toss to coat. Divide between two plates; top with tuna. Yield: 2 servings.