Tuna Diablo

By Joelene

Ingredients

• 1/2 pound vermicelli
• 2 teaspoons olive oil
• 2 shallots or 1/2 small onion, diced
• 2 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1 teaspoon each: dried Italian seasoning, red pepper flakes
• 1/2 teaspoon salt or to taste
• Freshly ground black pepper
• 1 can (28 ounces) diced tomatoes
• 1/4 cup dry red wine such as Chianti or malbec
• 2 tuna steaks, about 8 ounces each, sliced
• 1 package (10 ounces) baby spinach leaves
• Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, bell pepper, Italian seasoning, pepper flakes, salt and black pepper to taste. Cook, stirring, until fragrant, and shallots have softened, about 2 minutes. Add tomatoes and wine; cook, stirring, about 1 minute. Add tuna; cook, stirring occasionally, until fish is opaque, about 5 minutes. Add spinach; cook until it wilts, about 2 minutes. Drain pasta; divide into four bowls. Top with tuna and sauce. Sprinkle with Parmesan, if desired. Serves 4.