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
Description
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.
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 2 plates; top with tuna.
