Angel Hair Pasta with Fresh Tuna |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Cafe Vesuvio, St. Charles, IL. Somewhat time consuming but very elegant and wonderful for entertaining. Ingredients:
2 tablespoons butter, divided |
2 tablespoons olive oil, divided |
1/2 red bell pepper, chopped |
1/2 green bell pepper, chopped |
1 tablespoon minced jalapeno pepper |
2 cloves garlic, minced |
1 1/2 cups canned diced tomatoes, drained |
1 (1/2 cup) bottle clam juice |
1/3 cup chopped fresh cilantro |
1/2 cup dry white wine |
1/4 cup water |
3 tablespoons fresh lemon juice |
1/4 teaspoon crushed dried red pepper |
salt and pepper |
1/2 cup all-purpose flour |
1/2 teaspoon garlic powder |
4 tuna steaks (6-8 oz.) |
12 ounces angel hair pasta |
1/4 cup fresh grated parmesan cheese |
Directions:
1. In a heavy skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat.
2. Add the next 4 ingredients; saute for about 5 minutes or until almost tender.
3. Add the tomatoes and next 6 ingredients; bring to a boil.
4. Lower heat and simmer for about 5 minutes; season with salt and pepper to taste.
5. In a shallow bowl, add flour and garlic powder; stir to combine.
6. Season tuna with salt and pepper; set aside.
7. Coat tuna with flour mixture; shake off excess.
8. In another large skillet, melt remaining butter and olive oil over high heat.
9. Add tuna, sauting for 2 minutes on each side or until opaque on the outside.
10. Add the tuna to the sauce (in the other skillet); return to a simmer and simmer about 2 minutes or until tuna is opaque in the center.
11. Cook pasta in a big pot of boiling salted water until just tender.
12. Drain pasta and divide among 4 plates.
13. Place tuna over bed of pasta.
14. Spoon sauce over tuna and pasta.
15. Sprinkle with parmesan cheese.
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