Tuna with Vegetables and Linguine

12 ozs. fresh or frozen tuna steaks or fillets (1 in. thick)

½ cup dry white wine

1 tsp. dried thyme, crushed

½ tsp. salt

1/8 to ¼ tsp. crushed red pepper

1 Tbsp. cooking oil

2 cloves garlic, minced

2 cups broccoli flowerets

1 ½ cups red or green pepper, cut into thin strips

8 ozs. dried linguine, cooked and drained

¾ cup finely shredded romano or parmesan cheese

v Thaw fish, if frozen. Rinse fish; pat dry. Cut into 1- in. cubes. Discard any skin and bones. Set aside.

v For sauce, in a small bowl stir together wine, thyme, salt, and crushed red pepper. Set aside.

v Pour cooking oil into a wok or large skillet. Preheat over medium- high heat. Stir- fry garlic in hot oil for 15 seconds. Add broccoli; stir-fry for 2 minutes more or until vegetables are tender-crisp. Remove vegetables from the wok.

v Add fish to the hot wok. Stir- fry for 3 to 6 minutes or until fish flakes easily, being careful not to break up pieces. Return cooked vegetables to wok.

v Stir sauce. Add sauce to the wok. Add cooked Linguine. Gently toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes or until heated through. Serve immediately. Sprinkle each serving with Romano or Parmesan cheese. Makes 4 servings.