Back to Tuna Steak on Fettuccine

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Tuna Steak on Fettuccine Recipe

Tuna Steak on Fettuccine Recipe

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. YIELD:2 servings

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

  • 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.

Nutritional Facts

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

Reviews for Tuna Steak on Fettuccine

Sort By :
MY REVIEW
PennyGraham
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."

Loading Image

Wine Pairings

Full-Bodied White Wine

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