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 or chicken broth;
           - 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
     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 tb wine, 2 tb oil, 1/4 ts basil,
  1/4 ts 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.

  Recipe by Caren Stearns, Austin, Texas

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

  Uncle Dirty Dave's Archives

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