Tuna With Vegetables and Linguine Recipe

Name: Tuna With Vegetables and Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces tuna steaks (fresh or frozen, 1 inch thick) or 12 ounces fillets (fresh or frozen, 1 inch thick); ½ cup dry white wine; 1 teaspoon dried thyme, crushed; ½ teaspoon salt; ⅛ teaspoon crushed red pepper flakes, to 1/4 teaspoon; 1 tablespoon cooking oil; 2 garlic cloves, minced; 2 cups broccoli florets; 1 large sweet pepper, cut into julienne stripes (1 1/2 cups, red or green); 8 ounces linguine, cooked and drained; ¾ cup finely shredded romano cheese or ¾ cup parmesan cheese

Servings: persons

12 ounces tuna steaks (fresh or frozen, 1 inch thick) or 12 ounces fillets (fresh or frozen, 1 inch thick)
½ cup dry white wine
1 teaspoon dried thyme, crushed
½ teaspoon salt
⅛ teaspoon crushed red pepper flakes, to 1/4 teaspoon
1 tablespoon cooking oil
2 garlic cloves, minced
2 cups broccoli florets
1 large sweet pepper, cut into julienne stripes (1 1/2 cups, red or green)
8 ounces linguine, cooked and drained
¾ cup finely shredded romano cheese or ¾ cup parmesan cheese

1
Thaw fish, if frozen.
2
Cut into 1-inch cubes.
3
Discard any skin and bones.
4
Set aside.
5
For sauce, in a small bowl stir together wine, thyme, salt, and crushed red pepper.
6
Set aside.
7
Pour cooking oil into a wok or large skillet.
8
(Add more oil as necessary during cooking).
9
Preheat over medium-high heat.
10
Stir-fry garlic in hot oil for 15 seconds.
11
Add broccoli; stir-fry for 2 minutes.
12
Add sweet pepper; stir-fry for 1 to 2 minutes more or till vegetables are crisp-tender.
13
Remove vegetables from the wok.
14
Add tuna to the hot wok.
15
Stir-fry for 3 to 6 minutes or till tuna flakes easily, being careful not to break up pieces.
16
Return cooked vegetables to the wok.
17
Stir sauce.
18
Add sauce to the wok.
19
Add cooked linguine.
20
Gently toss all ingredients together to coat with sauce.
21
Cook and stir 1 to 2 minutes more or till heated through.
22
Remove from heat.
23
Serve immediately.
24
Sprinkle each serving with Romano or Parmesan cheese.
25
Nutrition information per serving: 512 calories, 38 g protein, 51 g carbohydrate, 15 g fat (5 g saturated fat), 57 mg cholesterol, 574 mg sodium, 517 mg potassium.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces tuna steaks (fresh or frozen, 1 inch thick) or 12 ounces fillets (fresh or frozen, 1 inch thick), ½ cup dry white wine, 1 teaspoon dried thyme, crushed, ½ teaspoon salt, and more.

Yes, Tuna With Vegetables and Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna With Vegetables and Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions