Fettuccine with Fresh Tuna Sauce
Fish isn’t the first thing that comes to mind when the cook in the house is considering a rich and hearty dish, but fettuccine with fresh tuna sauce definitely hits that mark. Fresh tuna is paired with flavorful plum tomatoes and zesty garlic to create a dish that will have everyone walking away from the table full and happy.
- 3 tsp. olive oil, divided in two
- 12 oz. fresh 1″ tuna steak cut into small cubes
- salt and white pepper, to taste
- 1 onion, finely chopped
- 1 carrot, very finely chopped
- 1 stalk celery, very finely chopped
- 4 cloves garlic, chopped
- 1 28 oz. can skinless plum tomatoes
- 3/4 c. chicken or vegetable broth
- 3/4 c. dry white wine
- 1/4 tsp. dried thyme
- 2 strips lemon zest, plus 1 tablespoon grated
- 1 bay leaf
- 3 tbsp. fresh parsley, chopped
- 12 oz. whole-wheat fettuccine
- Heat 1 and a half teaspoons oil in a large skillet over medium-high heat. Add the tuna and sauté until brown outside but pink inside (about 2 minutes). Once done, remove the fish from the pan and season with salt and pepper. Set aside.
- Reduce the heat to medium, and add the remaining 1 and a half teaspoons oil to the pan. Next, add the onions, carrots, celery, and three teaspoons of the chopped garlic. Sauté these together until the vegetables are softened (about 3 minutes).
- Add tomatoes to the pan and mash with the back of a spoon or a potato masher. Then add the broth, wine, thyme, strips of lemon zest, and bay leaf.
- Bring the sauce that results to a boil over medium-high heat, and cook until slightly thickened (about 15 minutes).
- Add the tuna to the sauce, and then reduce heat to low. Simmer, stirring occasionally, until the fish is opaque in the center (about 5 minutes). Remove the lemon zest strips and bay leaf, and then adjust seasonings to taste.
- Finally combine the parsley, grated lemon zest, and the remaining teaspoon of chopped garlic.
- Serve tuna sauce hot over the freshly cooked fettuccine sprinkled with the parsley mixture.