Angel Hair Pasta With Tuna And Tomato Sauce

By á-174942

Ingredients

• 2 tablespoons butter - (1/4 stick)
• 2 tablespoons olive oil
• 1/2 red bell pepper seeded, chopped
• 1/2 green bell pepper seeded, chopped
• 1 tablespoon minced jalapeño chili
• 2 garlic cloves minced
• 1 1/2 cups drained canned diced tomatoes
• 1/2 cup bottled 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 to taste
• Freshly-ground black pepper to taste
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 4 tuna steaks - (6 to 8 oz ea)
• 12 ounces angel hair pasta
• 1/4 cup freshly-grated Parmesan cheese
• Additional chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Add both bell peppers, jalapeño and minced garlic; sauté until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.

Mix flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess. Melt remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and sauté until just opaque on the outside, about 2 minutes per side.

Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Divide among 4 plates. Place tuna atop pasta. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.

This recipe yields 4 servings.