Angel Hair Pasta with Fresh Tuna

From Cafe Vesuvio, St. Charles, IL. Somewhat time consuming but very elegant and wonderful for entertaining.

• Ready In: 1 hr 5 mins
• Serves: 4

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 (1/2cup) 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.