- 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
- 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 just begins to flake 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.
Reviews forTuna Steak on Fettuccine
"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."