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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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For something new to do with tuna, Caren Stearns in Austin, Texas suggests this tangy dish. âAlthough I prefer the marinade on tuna or mahi mahi,â she confides, âit's great on any fish, grilled, baked or broiled.â 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.
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