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Angel Hair with Tuna and Tomato Sauce




Source of Recipe


Internet


List of Ingredients




2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 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

1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks

12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro

Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute 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 saute 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. Serves 4.



Recipe