Tuna Steak on Fettuccine Recipe

Ingredients

• 8 tablespoons white wine or chicken broth, divided
• 3 tablespoons Crisco® Pure 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.

Tuna Steak on Fettuccine published in Cooking for 2 Fall 2005, p56