Low Residue Herb-Marinated Tuna Steak and Spaghetti
I love a good tuna steak. It’s a great source of protein and it’s lean, so it’s healthy too! I try to cook with fish two to three times a week, and tuna is a favourite in our house!
This dish makes a nice change to a plain old grilled tuna steak. In my opinion, there’s nothing more comforting than a bowl full of pasta, so this one’s a win-win! It’s super quick to put together (not including the 1-hour marinade time for the fish). It’s suitable for people following a low residue diet, pescatarians, and is nut and dairy-free. Swap out the spaghetti for gluten-free to make it celiac friendly, too!
If you think you would prefer different herbs, why not go ahead and try it?! You could even try different fish steaks such as swordfish! If you don’t need low residue, consider using chopped canned tomatoes instead of passata, and fried onion instead of onion powder.
Prep time: 5 minutes (+ 1 hour for marinade)
Cook time: 12 minutes
Low residue herb-marinated tuna steak and spaghetti ingredients
- 150ml of white wine
- 2 tbsp olive oil
- 1.25 tsp dried basil
- 1.25 tsp dried oregano
- 2 tuna steaks
- 150g dry spaghetti
- 1 tsp onion powder
- 250g passata
- 1/4 tsp brown sugar
- Salt to taste
- Pepper to taste
Low residue herb-marinated tuna steak and spaghetti cooking instructions
Please note that many of the ingredients are divided in this recipe, so read carefully for correct quantities.
- Combine 40ml of white wine, 2 tablespoons of olive oil, 1/2 teaspoon basil, 1/2 teaspoon oregano in bowl, and season to taste. Coat the tuna and marinate for one hour in the refrigerator. Then, drain the tuna and discard the marinade.
- Heat the passata, onion powder, brown sugar, and the remaining white wine, basil, and oregano in a large deep frying pan (with a matching lid). Season to taste with salt and pepper. Bring to a boil and then reduce the heat and simmer for 4-6 minutes, until slightly thickened.
- Meanwhile, cook the spaghetti according to package instructions and drain.
- Place the drained tuna steaks into the tomato sauce and simmer, covered, until the fish is just cooked. This usually takes about 6 minutes. Check this by gently pressing with a fork; if it flakes easily, it’s done!
- Remove the tuna, add the drained spaghetti, mix well and serve with the tuna steak on top.
- carbohydrate: 52.5g
- cholesterol: 55mg
- dietary fiber: 1.7g
- potassium: 237mg
- protein: 49.2g
- saturated fat: 2.3g
- sodium: 24mg
- sugars: 1.4g
- total fat: 18.6g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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