Jalapeño Garlic Ahi Tuna Pasta Recipe

About: Utilizing all that is delicious, the Jalapeno Garlic Ahi Tuna Pasta has a fiery kick and a clean finish. Executive Chef Gerardo Espinoza has created this exquisite dish that utilizes fresh ingredients like jalapenos, ahi tuna, and a medley of fresh herbs. Ahi tuna, also know as yellowfin tuna, is found in pelagic waters of tropical and subtropical oceans worldwide. Often times served seared, ahi tuna is a versatile fish that is great salad or alone sashimi style. Whether from lunch or dinner, Jalapeno Garlic Ahi Tuna Pasta is a great dish that's easy to create.

Recipe Info

Restaurant: Chianti | San Diego

Servings: 4
Prep Time: 30 minutes
Cuisine: Italian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (194)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No

Directions

Recipe

1.  Fill a large pot with lightly salted water and bring to boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite (al dente), about 11 minutes. Drain well in a colander and set in the sink. 

2.  While the pasta cooks, combine the melted margarine and garlic in a shallow dish. Place the flour in another dish. Dip the tuna cubes in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large skillet over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 4 minutes total. 

3.  Pour the cream, lemon juice, and remaining garlic and margarine mixture into the skillet. Stir in the jalapeños, salt, black pepper, cayenne pepper, paprika. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.

Ingredients

2 1/2 C. Tri-Colored Rotini Pasta (Penne) 1/3 C. Margarine, Melted 3 each Fresh Garlic Cloves, Minced 4 each 4oz Cubes of Fresh Ahi Tuna 1/3 C. All-Purpose Flour 2 Tbsp. Olive Oil 1/4 C. Heavy Cream 2 1/2 Tbsp. Lemon Juice 2 each Jalapeño Peppers, Minced 1 tsp. Salt 1/2 tsp. Ground Black Pepper 1/2 tsp. Cayenne Pepper 1/2 tsp. Paprika 1/2 tsp. Garlic Powder 5 oz. Baby Spinach Leaves 2 each Roma (Plum) Tomatoes

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