Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

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 Peppers

2 Cloves Garlic, minced

1 1/2 cups canned diced Tomatoes, drained

1 (1/2 cup) 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 Peppers

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

In a heavy skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add the next 4 ingredients; saute for about 5 minutes or until almost tender. Add the tomatoes and next 6 ingredients; bring to a boil. Lower heat and simmer for about 5 minutes; season with salt and pepper to taste. In a shallow bowl, add flour and garlic powder; stir to combine. Season tuna with salt and pepper; set aside. Coat tuna with flour mixture; shake off excess. In another large skillet, melt remaining butter and olive oil over high heat. Add tuna, sauting for 2 minutes on each side or until opaque on the outside. 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. Cook pasta in a big pot of boiling salted water until just tender. Drain pasta and divide among 4 plates. Place tuna over bed of pasta. Spoon sauce over tuna and pasta. Sprinkle with parmesan cheese.

Preparation time: 45 minutes

Cooking time: 1 1/4 hours

Serves: 4

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