Linguini with Tuna and Tomato Sauce

Description
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.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tablespoons butter
 * 2 tablespoons olive oil
 * ½ red bell pepper seeded and chopped
 * ½ green bell pepper seeded and chopped
 * 1 tablespoon minced jalapeno chile
 * 2 garlic cloves minced
 * 1½ cups drained canned diced tomatoes
 * ½ cup bottled clam juice
 * ⅓ cup chopped fresh cilantro
 * ½ cup dry white wine
 * ¼ cup water
 * 3 tablespoons fresh lemon juice
 * ¼ teaspoon crushed dried red pepper
 * ½ cup all purpose flour
 * ½ teaspoon garlic powder
 * 4 fresh tuna steaks
 * 12 ounce package linguini pasta
 * ¼ cup freshly grated Parmesan cheese

Directions

 * 1) Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat.
 * 2) Add bell peppers, jalapeno and minced garlic then sauté for 5 minutes.
 * 3) Add tomatoes, clam juice, ⅓ cup cilantro, wine, water, lemon juice and dried red pepper.
 * 4) Bring to boil then reduce heat and simmer until flavors blend about 5 minutes.
 * 5) Season with salt and pepper.
 * 6) Mix flour and garlic powder in shallow bowl.
 * 7) Season tuna with salt and pepper.
 * 8) Coat with flour mixture shaking off excess.
 * 9) Melt remaining butter with 1 tablespoon oil in another heavy large skillet over high heat.
 * 10) Add tuna to skillet and sauté until just opaque on the outside about 2 minutes per side.
 * 11) Bring sauce to simmer over medium heat then add tuna and cook 2 minutes.
 * 12) Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite.
 * 13) Drain pasta well then divide among 4 plates.
 * 14) Place tuna on top of pasta then spoon sauce over top.
 * 15) Sprinkle with Parmesan and cilantro and serve.