02-23-2007, 04:32 AM
Ingredients :
2 tbl butter - (1/4 stick)
2 tbl olive oil
1/2 x red bell pepper seeded, chopped
1/2 x green bell pepper seeded, chopped
1 tbl minced jalapeno chili
2 x garlic cloves minced
1 1/2 cup 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 tbl fresh lemon juice
1/4 tsp crushed dried red pepper
Salt to taste
Freshly-ground black pepper to taste
1/2 cup all-purpose flour
1/2 tsp garlic powder
4 x tuna steaks - (6 to 8 oz ea)
12 oz angel hair pasta
1/4 cup freshly-grated Parmesan cheese
Additional chopped fresh cilantro
Method :
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.
This recipe yields 4 servings.
2 tbl butter - (1/4 stick)
2 tbl olive oil
1/2 x red bell pepper seeded, chopped
1/2 x green bell pepper seeded, chopped
1 tbl minced jalapeno chili
2 x garlic cloves minced
1 1/2 cup 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 tbl fresh lemon juice
1/4 tsp crushed dried red pepper
Salt to taste
Freshly-ground black pepper to taste
1/2 cup all-purpose flour
1/2 tsp garlic powder
4 x tuna steaks - (6 to 8 oz ea)
12 oz angel hair pasta
1/4 cup freshly-grated Parmesan cheese
Additional chopped fresh cilantro
Method :
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.
This recipe yields 4 servings.