MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tuna Steak On Fettuccine
Categories: Seafood, Pasta, Herbs, Wine, Vegetables
Yield: 2 servings

8 tb White wine; divided
3 tb Olive oil; divided
1 ts Dried basil; divided
1 ts Dried oregano; divided
1/4 ts Salt; divided
1/8 ts Pepper; divided
1 10 oz tuna, swordfish or
Halibut steak; cut in half
1/2 c Thin sliced sweet onion
1 c Canned diced tomatoes;
- undrained
1/4 ts Brown sugar
3 oz 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.

Caren Stearns, Austin, Texas

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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