Save on Pinterest

Tuna Steak on Fettuccine

For something new to do with tuna, I suggest this tangy dish. Although I prefer the marinade on tuna or mahi mahi, it's scrumptious on any fish, grilled, baked or broiled. —Caren Stearns, Austin, Texas
  • Total Time
    Prep: 10 min. + marinating Cook: 20 min.
  • Makes
    2 servings


  • 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 shallow bowl, combine 2 tablespoons wine, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half the salt and pepper; add tuna. Turn to coat; cover and 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.
Nutrition Facts
1 serving: 505 calories, 17g fat (3g saturated fat), 55mg cholesterol, 518mg sodium, 41g carbohydrate (8g sugars, 5g fiber), 42g protein.

Recommended Video