Recipe Image

Fettuccine with Fresh Tuna Sauce

  • 30 m
  • 45 m
EatingWell Test Kitchen
“Fresh tuna, tomatoes and garlic make a rich and hearty pasta dish.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019