Linguini with Tuna and Tomato Sauce

LINGUINI WITH TUNA AND TOMATO SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kilgore Estate in Sachse, Texas in 1988. 2 tablespoons butter 2 tablespoons olive oil 1/2 red bell pepper seeded and chopped 1/2 green bell pepper seeded and chopped 1 tablespoon minced jalapeno 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 1/2 cup all purpose flour 1/2 teaspoon garlic powder 4 fresh tuna steaks 12 ounce package linguini pasta 1/4 cup freshly grated Parmesan cheese Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add bell peppers, jalapeno and minced garlic then saut� for 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil then reduce heat and 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 butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saut� until just opaque on the outside about 2 minutes per side. Bring sauce to simmer over medium heat then add tuna and cook 2 minutes. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta well then divide among 4 plates. Place tuna on top of pasta then spoon sauce over top. Sprinkle with Parmesan and cilantro and serve.

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