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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