Tuna with Vegetables and Linguine

Fresh tuna is well-suited for this stir-fry recipe because it keeps its shape. Try any firm-fleshed fish.

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Makes:
4 servings
Start to Finish:
25 mins
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Tuna with Vegetables and Linguine

Ingredients
12
ounces fresh or frozen tuna steaks or fillets (1 inch thick)
1/2
cup dry white wine
1
teaspoon dried thyme, crushed
1/2
teaspoon salt
1/8
teaspoon crushed red pepper
1
tablespoon cooking oil
2
2
cups broccoli flowerets
1
large red or green sweet pepper, cut into julienne strips (1-1/2 cups)
 
8 ounce linguine, cooked and drained
3/4
cup finely shredded Romano or Parmesan cheese

Directions

  1. Thaw fish, if frozen. Cut into 1-inch cubes. Discard any skin and bones. Set aside.
  2. For sauce, in a small bowl stir together wine, thyme, salt, and crushed red pepper. Set aside.
  3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add broccoli; stir-fry for 2 minutes. Add sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
  4. Add tuna to the hot wok. Stir-fry for 3 to 6 minutes or until tuna flakes easily, being careful not to break up pieces. Return cooked vegetables to the wok.
  5. Stir sauce. Add sauce to the wok. Add cooked linguine. Gently toss all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Remove from heat. Serve immediately. Sprinkle each serving with Romano or Parmesan cheese. Makes 4 servings.

From the Test Kitchen

Prepare vegetables; cover and chill up to 4 hours.

Nutrition Facts

(Tuna with Vegetables and Linguine)
    Per serving:
  • 512 kcal cal.,
  • 15 g fat
  • (5 g sat. fat,
  • 57 mg chol.,
  • 574 mg sodium,
  • 51 g carb.,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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