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2 tablespoons butter

2 tablespoons olive oil

1 green bell pepper, seeded, chopped

2 garlic cloves, finely minced

1 1/2 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

Salt and freshly ground pepper to taste

1/4 teaspoon crushed dried red pepper

1/2 cup all purpose flour

1/2 teaspoon garlic powder

4 6 to 8-ounce tuna steaks

12 ounces angel hair pasta, cooked according to package

1/4 cup freshly grated Parmesan cheese for garnish

Chopped fresh cilantro for garnish

1. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Add bell pepper and minced garlic; cook until peppers are almost tender, about 5 minutes.
2. 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.
3. Mix flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.
4. Melt remaining 1 tablespoon butter with 1 tablespoon oil in another large skillet over high heat. Add tuna to skillet and cook about 2 to 3 minutes per side.
5. Bring sauce to simmer over medium heat. Add tuna; cook for 2 to 3 minutes, or until desired doneness.
6. Place tuna steaks on pasta and spoon sauce over. Sprinkle with Parmesan and cilantro and serve.

Serves 4.

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