Tuna Steak on Fettuccine Recipe

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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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Publisher Photo
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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.
MAKES:
2 servings
TOTAL 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, undrained
  • 1/4 teaspoon brown sugar
  • 3 ounces uncooked fettuccine

Directions

In a resealable plastic bag, combine 2 tablespoons wine, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half the salt and pepper; add tuna. Seal bag and turn to coat; refrigerate 1 hour.
In a large skillet, saute onion in remaining oil until tender. Add tomatoes, brown sugar and remaining wine, basil, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until bubbly and slightly thickened, 4-6 minutes. Meanwhile, cook fettuccine according to package directions.
Drain tuna, discarding marinade. Place tuna over tomato mixture; return to a boil. Reduce heat; simmer, covered, until fish flakes easily with a fork, about 6 minutes. 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

Nutritional Facts

1 serving: 505 calories, 17g fat (3g saturated fat), 55mg cholesterol, 518mg sodium, 41g carbohydrate (8g sugars, 5g fiber), 42g protein.

  • 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
  1. In a resealable plastic bag, combine 2 tablespoons wine, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half the salt and pepper; add tuna. Seal bag and turn to coat; refrigerate 1 hour.
  2. In a large skillet, saute onion in remaining oil until tender. Add tomatoes, brown sugar and remaining wine, basil, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until bubbly and slightly thickened, 4-6 minutes. Meanwhile, cook fettuccine according to package directions.
  3. Drain tuna, discarding marinade. Place tuna over tomato mixture; return to a boil. Reduce heat; simmer, covered, until fish flakes easily with a fork, about 6 minutes. 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

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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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