 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This delightfully different stir-fry features tuna steaks, broccoli and pasta. The sauce offers a delicate balance of flavors, ranging from zesty red pepper flakes to Parmesan cheese. Robin Chamberlin sen the recipe from her home in La Costa, California. Ingredients:
6 ounces uncooked linguine, broken in half |
1 tablespoon cornstarch |
3/4 cup dry white wine or reduced-sodium chicken broth |
1/2 cup additional reduced-sodium chicken broth |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 to 1/4 teaspoon crushed red pepper flakes |
2 cups broccoli florets |
4 teaspoons canola oil |
1 large sweet yellow, red or green pepper, julienned |
2 garlic cloves, minced |
2 tuna or swordfish steak (8 ounces each), cut into 1-inch cubes |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside.
2. Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer.
3. Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese. Yield: 4 servings.
|
|