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Tuna Steak on Fettuccine

Tuna Steak on Fettuccine
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.”
2 ServingsPrep: 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, undrained
  • 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
© Taste of Home 2013

2 of 2

Tuna Steak on Fettuccine (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1/2 tuna steak with 3/4 cup fettuccine mixture (calculated without cheese) equals 501 calories, 16 g fat (2 g saturated fat), 64 mg cholesterol, 439 mg sodium, 41 g carbohydrate, 5 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013