Cafe Vesuvio in St. Charles offers an absolutely delicious dish of angel hair pasta topped with tuna. We’d like to know how to make it.
Nancy and John Noble
St. Charles, Illinois
1/2 cup all purpose flour
12 ounces angel hair pasta
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet overmedium-high heat. Add both bell peppers, jalapeño and minced garlic; sauté until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; 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 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and sauté until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Divide among 4 plates. Place tuna atop pasta. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.