Linguine With Vegetables & Tuna
This herb and garlic-flavored tuna steak is cut into chunks, combined with sautéed squash and tomatoes and served over linguine.
8 ounces uncooked dried linguine
1/3 cup chopped onion
1 tablespoon chopped fresh oregano leaves*
2 teaspoons finely chopped fresh garlic
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1-pound) 1-inch thick fresh tuna steak
1 cup water
1 medium (1 cup) summer squash, sliced 1/4-inch
1 medium (1 cup) zucchini, sliced 1/4-inch
1 medium red bell pepper, cut into thin strips
Freshly grated Parmesan cheese, if desired
Cook linguine according to package directions. Drain.
Meanwhile, melt butter in 10-inch skillet until sizzling; stir in onion, oregano, garlic, lemon juice, salt and pepper. Add tuna steak. Cover; cook over medium heat, turning once, until tuna flakes with a fork (8 to 11 minutes). Remove from skillet. Cut tuna into 1-inch chunks; set aside.
Place water, summer squash, zucchini and peppers in same skillet. Cover; cook over medium-high heat until vegetables are crisply tender (3 to 4 minutes); drain. Serve tuna and vegetables over hot cooked linguine; sprinkle with cheese.
*Substitute 1 teaspoon dried oregano leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #7418C©1995Land O'Lakes, Inc.