INGREDIENTS
3 tsp. extra-virgin olive oil, divided
1 lb. fresh tuna steak, cut into 1-inch cubes
Salt and pepper, to taste
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
5 tsp. garlic, chopped and divided
1 (28oz) can plum tomatoes
¾ cup chicken broth
¾ cup dry white wine
¼ tsp. dried thyme
2 strips lemon zest, plus 1 TBSP. grated, divided
1 bay leaf
3 TBSP. chopped fresh parsley
12 oz. whole-wheat fettuccini or linguine
DIRECTIONS
Heat 1 ½ tsp. oil in a large nonstick skillet over medium-high heat.
Add the tuna and saute until browned on the outside but still pink inside, about 2 minutes.
Remove from the pan, season with salt and pepper and set aside.
Reduce the heat to medium and add the remaining 1 ½ tsp. oil to the pan.
Add onions, carrots, celery and 4 tsp. of garlic.
Saute 3 minutes or until veggies are soft.
Add tomatoes and mash with a potato masher.
Add broth, wine, thyme, lemon zest and bay leaf; bring to a boil over medium-high heat and cook until slightly thickened.
Return tuna to the sauce, reduce heat to low and simmer, stirring occasionally until the fish is opaque in the center.
Discard strips of lemon zest and bay leaf.
Taste and adjust seasonings.
Combine parsley, grated lemon zest and 1 tsp. garlic in a small bowl and set aside.
Cook pasta according to package directions. Drain and place on individual plates.
Spoon the tuna sauce over the top.
Sprinkle with parsley mixture and serve.
Serves 6.
