Fish Facts: Getting to Know the Tarpon
October 15, 2011
Harpoon Fishing: Big Action with No Bycatch
October 24, 2011
Fish Facts: Getting to Know the Tarpon
October 15, 2011
Harpoon Fishing: Big Action with No Bycatch
October 24, 2011

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.

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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).
  3. 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.
  4. Bring the sauce that results to a boil over medium-high heat, and cook until slightly thickened (about 15 minutes).
  5. 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.
  6. Finally combine the parsley, grated lemon zest, and the remaining teaspoon of chopped garlic.
  7. Serve tuna sauce hot over the freshly cooked fettuccine sprinkled with the parsley mixture.

Enjoy!

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