Daily Recipe 09/23/04 : Fresh Tuna with Fettuccine
New York City

Fresh Tuna with Fettuccine is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection. 
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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Updated Every Monday & Thursday: Recipe for 09/23/04 : Fresh Tuna with Fettuccine
"Fresh Tuna with Fettuccine"
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1 pound fresh or frozen tuna or swordfish steaks (1 inch thick)
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2, 14 1/2 ounce cans diced tomatoes
2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
2 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1,  9 ounce package frozen artichoke hearts, thawed and cut into quarters
2 tablespoons capers, drained
3 cups hot cooked spinach fettuccine
Oregano (fresh, optional)

Thaw fish, if frozen.  Cut fish into 1 inch cubes, discarding any skin and bones.  Set aside.  For sauce, in a large skillet cook onion and garlic in hot olive oil or cooking oil till onion is tender but not brown. Stir in the undrained tomatoes, basil, tomato paste, salt, and crushed red pepper. Bring to boiling.  Reduce heat and simmer uncovered, about 20 minutes or till very thick.  Add fish cubes. Cover and cook about 6 minutes or till fish flakes easily with a fork. Gently stir artichokes and capers into sauce; heat through. Serve sauce over fettuccine. Garnish with Oregano. Serves 4.

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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine
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