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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw fish, if frozen. Cut into 1-inch cubes. Discard any skin and bones. Set aside.

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  • For sauce, in a small bowl stir together wine, thyme, salt, and crushed red pepper. Set aside.

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  • 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.

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  • 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.

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  • 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.

Tips

Prepare vegetables; cover and chill up to 4 hours.

Nutrition Facts

512 calories; 15 g total fat; 5 g saturated fat; 57 mg cholesterol; 574 mg sodium. 51 g carbohydrates; 38 g protein;

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