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Tuna with Vegetables and Linguine

Fresh tuna, and other firm-fleshed fish, is well suited to this fish and

vegetable stir-fry because it holds its shape well while being quickly

cooked and stirred.

Source: Better Homes and Gardens

12 ounces fresh or frozen tuna steaks or fillets (1 inch thick)

1/2 cup dry white wine

1 teaspoon dried thyme, crushed

1/2 teaspoon salt

1/8 to 1/4 teaspoon crushed red pepper

1 tablespoon cooking oil

2 cloves garlic, minced

2 cups broccoli flowerets

1 large red or green sweet pepper, cut into julienne strips (1-1/2

cups)

8 ounces linguine, cooked and drained

3/4 cup finely shredded Romano or Parmesan cheese

1. Thaw fish, if frozen. Cut into 1-inch cubes. Discard any skin and bones.

Set aside.

2. For sauce, in a small bowl stir together wine, thyme, salt, and crushed

red pepper. Set aside.

3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary

during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil

for 15 seconds. Add broccoli; stir-fry for 2 minutes. Add sweet pepper;

stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

Remove vegetables from the wok.

4. Add tuna to the hot work. Stir-fry for 3 to 6 minutes or until tuna flakes

easily, being careful not to break up pieces. Return cooked vegetables to

the wok.

5. Stir sauce. Add sauce to the wok. Add cooked linguine. Gently toss all

ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more

or until heated through. Remove from heat. Serve immediately. Sprinkle each

serving with Romano or Parmesan cheese. Makes 4 servings.

Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours