Fettuccine with Fresh Tuna Sauce

May/June 1992

Your rating: None Average: 4 (10 votes)

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

"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...
Fettuccine with Fresh Tuna Sauce

Makes: 6 servings

Active Time:

Total Time:


  • 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


  1. 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.
  2. 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.
  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.


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

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Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

May/June 1992
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