Tuna Steak on Fettuccine Recipe
Tuna Steak on Fettuccine Recipe photo by Taste of Home
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Tuna Steak on Fettuccine Recipe

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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.”
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 501 calories, 16g fat (2g saturated fat), 64mg cholesterol, 439mg sodium, 41g carbohydrate (8g sugars, 5g fiber), 40g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Tuna Steak on Fettuccine in Cooking for 2 Fall 2005, p56

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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PennyGraham User ID: 4262767 125473
Reviewed Oct. 12, 2014

"I'm going to make this recipe again for my supper this evening. I have made this recipe a few times and found the results delicious, easy, quick and healthy (the fat grams look high, but they are good fats from olive oil and fish). I use Schwan's Mahi Mahi fillets for this recipe because they are individually frozen. I pull out however many I need and the other ingredients are easily multiplied or divided, as well."

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