For something new to do with tuna, I suggest this tangy dish. 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Although I prefer the marinade on tuna or mahi mahi, it's scrumptious on any fish, grilled, baked or broiled. —Caren Stearns, Austin, Texas","recipeIngredient":["8 tablespoons white wine or chicken broth, divided","3 tablespoons olive oil, divided","1 teaspoon dried basil, divided","1 teaspoon dried oregano, divided","1\/4 teaspoon salt, divided","1\/8 teaspoon pepper, divided","1 tuna, swordfish or halibut steak (about 10 ounces), cut in half","1\/2 cup thinly sliced sweet onion","1 cup canned diced tomatoes, undrained","1\/4 teaspoon brown sugar","3 ounces uncooked fettuccine"],"recipeInstructions":[{"@type":"HowToStep","text":"In a shallow bowl, combine 2 tablespoons wine, 2 tablespoons oil, 1\/4 teaspoon basil, 1\/4 teaspoon oregano, and half the salt and pepper; add tuna. Turn to coat; cover and refrigerate 1 hour."},{"@type":"HowToStep","text":"In a large skillet, saute onion in remaining 1 tablespoon 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."},{"@type":"HowToStep","text":"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 2 plates; top with tuna."}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 505 calories","fatContent":"17g fat (3g saturated fat)","cholesterolContent":"55mg cholesterol","sodiumContent":"518mg sodium","carbohydrateContent":"41g carbohydrate (8g sugars","fiberContent":"5g fiber)","proteinContent":"42g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sweet162"},"reviewBody":"
This was tasty! I used Mahi Mahi. I felt it needed a pop of color so I added spinach. I also used fire roasted tomatoes \ud83d\ude0bMy pescatarian family loves it! \ud83d\ude0a<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PennyGraham"},"reviewBody":"I'm going to make this recipe again for my supper this evening. I have made this recipe a few times and found the results delicious, easy, quick and healthy (the fat grams look high, but they are good fats from olive oil and fish). I use Schwan's Mahi Mahi fillets for this recipe because they are individually frozen. I pull out however many I need and the other ingredients are easily multiplied or divided, as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"26126","romance_copy_dek":"For something new to do with tuna, I suggest this tangy dish. 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