Fettuccine with Fresh Tuna Sauce
From EatingWell: May/June 1992
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
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup dry white wine
- 1/4 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
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tuna and sauté until browned on the outside but still pink inside, about 2 minutes. Remove from the pan, season with salt and pepper and set aside.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions, carrots, celery and 3 teaspoons of the chopped garlic. Sauté 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.
- 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.
- Meanwhile, combine parsley, grated lemon zest and the remaining 1 teaspoon chopped garlic in a small bowl; set aside.
- 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.
Per serving: 436 calories; 5 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 78 g carbohydrates; 0 g added sugars; 17 g protein; 14 g fiber; 133 mg sodium; 403 mg potassium.
Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (15% dv), Folate (15% dv), Magnesium (34% dv), Selenium (92%).
Carbohydrate Servings: 4
Exchanges: 4 starch, 2 vegetable, 1/2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Preparation/ Technique
- Entertaining, casual
- Ease of Preparation
- Total Time
- 45 minutes or less
- May/June 1992