‘Ahi Pasta

Ronnie Oda. Kamehameha Schools Children’s Chorus: Cookbook 1997-1998.


Photo Credit: http://www.cookingbytheseatofmypants.com/recipes/seared-ahi-tuna-with-mediterranean-style-pasta-in-caper-sauce/

3 Tbsp. olive oil
4 thin slices Maui onion
1/2 lb. ahi, cut in 1 inch cubes
2 small tomatoes, cut in 1/4 inch slices
1/4 c. sliced olives
2 Tbsp. minced garlic
2 Tbsp. fresh minced basil
Salt and pepper
1 1/4 lb. linguine
2 Tbsp. capers

Heat oil in heavy skillet over medium / low heat.  Add onions, cook until translucent.  Add ahi, tomatoes, olives, basil, garlic, salt and pepper.  Cook until fish is opaque, stirring often.  Cook linguine in large pot of boiling water with salt.  Drain.  Spoon ahi mixture over linguine and serve.  Garnish with capers and parsley.