Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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