500 gr. angel hair pasta
4 fillets 200 gr. tuna or smaller
1/4 cup Parmesan cheese, grated
1 1/2 can tomatoes, drained
1/2 cup bottled clam juice
1/2 cup white wine
1/4 cup water
3 tablespoons lemon juice
1/2 red pepper, chopped
1/2 green pepper, chopped
2 garlic cloves, minced
1/3 cup coriander, chopped
1/4 tsp red pepper, crushed and dried
1/2 cup flour
1/2 tsp garlic powder
Melt 1 tablespoon of butter with 1 tablespoon of oil in a large skillet over medium high heat, add both peppers, and minced garlic. Sauté for 5 minutes.
Then add tomatoes, 1/3 cup coriander, dried red pepper, clam juice, wine, water, and lemon juice. Bring to boil. Season with salt and pepper. Reduce heat and simmer until flavors blend, for about 5 minutes.
Then, mix flour and garlic powder in a bowl. Season tuna with salt and pepper. Coat with flour mixture and shake off excess. In another large skillet, melt butter with 1 tablespoon oil over high heat. Add tuna to skillet and sauté for about 2 minutes per side. Bring sauce to simmer over medium heat.
Add tuna and cook for about 2 minutes. On the meantime, cook pasta in large pot of boiling salted water until just tender but still firm. Drain with colander.
Serve in plates and place tuna atop the pasta, spoon sauce over and sprinkle with Parmesan and coriander.