INGREDIENTS
4 to 6 ounces of uncooked linguine
2 (6 oz) tuna steaks
Salt
Freshly ground black pepper
1/2 cup all purpose flour
2 TBS. olive oil, divided
2 garlic cloves, minced
4 ounces cremini mushrooms, sliced
2 TBS. dry white wine
1 jar (12 oz.) marinated artichoke hearts, drained
2 TBS. chopped fresh basil
DIRECTIONS
Prepare linguine according to package directions.
Sprinkle tuna with salt & pepper and dredge in flour.
Heat 1 TBS. of oil in large skillet over medium high heat.
Cook fish for 4 to 5 minutes on each side or until done.
Remove from skillet and keep warm.
Sauté garlic in remaining 1 TBS. of oil for 1 minute.
Add mushrooms and wine. Cook for 3 to 5 minutes.
Stir in artichoke hearts and remaining ingredients.
Serve immediately over drained pasta.
Serves 2.
