Fettuccine with Fresh Tuna Sauce

Fettuccine with Fresh Tuna Sauce

3 Reviews
From: EatingWell Magazine, May/June 1992

Fresh tuna, tomatoes and garlic make a rich and hearty pasta dish.

Ingredients 6 servings

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  • 3 teaspoons extra-virgin olive oil, divided
  • 12 ounces fresh tuna steak, (1 inch thick), cut into 1-inch cubes
  • Salt & freshly ground pepper, to taste
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 teaspoons finely chopped garlic, (4 cloves), divided
  • 1 28-ounce can plum tomatoes
  • ¾ cup reduced-sodium chicken broth
  • ¾ cup dry white wine
  • ¼ teaspoon dried thyme
  • 2 strips lemon zest, plus 1 tablespoon grated, divided
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • 12 ounces whole-wheat fettuccine, or linguine


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  1. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add tuna and saute until browned on the outside but still pink inside, about 2 minutes. Remove from the pan, season with salt and pepper and set aside.
  2. Reduce heat to medium and add the remaining 1½ teaspoons oil to the pan. Add onions, carrots, celery and 3 teaspoons of the chopped garlic. Saute until the vegetables are softened, about 3 minutes. Add tomatoes and mash with the back of a spoon or a potato masher. Add broth, wine, thyme, strips of lemon zest and bay leaf; bring to a boil over medium-high heat. Cook until slightly thickened, about 15 minutes.
  3. Return the tuna to the sauce, reduce heat to low and simmer, stirring occasionally, until the fish is opaque in the center, about 5 minutes more. Discard strips of lemon zest and bay leaf. Taste and adjust seasonings.
  4. Meanwhile, combine parsley, grated lemon zest and the remaining 1 teaspoon chopped garlic in a small bowl; set aside.
  5. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and place on individual plates. Spoon the tuna sauce over the top. Sprinkle with the parsley mixture and serve.

Nutrition information

  • Per serving: 516 calories; 6 g fat(1 g sat); 15 g fiber; 78 g carbohydrates; 36 g protein; 84 mcg folate; 33 mg cholesterol; 10 g sugars; 0 g added sugars; 3,695 IU vitamin A; 35 mg vitamin C; 135 mg calcium; 6 mg iron; 474 mg sodium; 1,153 mg potassium
  • Nutrition Bonus: Vitamin A (74% daily value), Vitamin C (58% dv), Iron (33% dv), Folate (21% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 4 starch, 2 vegetable, ½ fat

Reviews 3

January 04, 2018
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By: rlocati1
This was wonderful. Followed all except instead of wine did some seafood stock in its place. Didn't want to open a wine and stock was open. Used total of 1 teaspoon oil total (with the salmon) and used a blood orange olive oil which was nice. I finally cooked tuna correctly. 1 minute each side and then wait till end to just warm up in sauce. We loved it and it is in my "favorites" file. Easy to put together and flavors really meld and complement the tuna.
August 20, 2010
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By: EatingWell User
It was easy to make, smells fantastic and tastes good. The tuna is a little dry but that might have been my fault. Doesn't taste too fishy for people who may not like that 'fishy' taste. I wish the sauce had been thicker, maybe add tomato paste?? Overall though I liked it and I especially like the parsley, garlic and lemon zest mixture that you add at the end, really kicks it up a notch!
March 29, 2010
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By: EatingWell User
I think its AAAAWWSOME! cos I have High Blood pressure and have mingraine headches and I hope these meals will cut down my headache and feel better in the long run of life. and thanks for your recipes. sincerly MEL P from Corpus Christi TX
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