Ingredients for the Pasta

• 1 pound angel hair pasta

• 1 small shallot, diced

• 1 zucchini, chopped

• 1/2 cup red bell pepper, thinly sliced

• 1/2 cup mini-roma tomatoes, cut in half (or cherry tomatoes)

• 3 tablespoons champagne vinegar

• 1/4 cup olive oil, divided

• 1/4 cup reserved pasta water

• Fresh cilantro

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Ingredients for the Tuna

• 1 tablespoon Spanish paprika

• 2 teaspoons ground coriander

• 1 teaspoon dried oregano

• 1 teaspoon chili powder

• 1 1/2 teaspoon ground mustard

• Olive oil for searing

• 4 (4 oz) fillets of ahi tuna

Cook the pasta by following the package less 2 minutes and set aside in a bowl. You can add a little water or olive oil while it sits. Reserve 1 cup of pasta water.

Take a large sauté pan over medium heat and add in 1 tablespoon olive oil. Add in shallot and cook for 2 minutes. Next add in zucchini and bell pepper. Let sauté for 4 minutes. Turn heat off and add in tomatoes and champagne vinegar. Let sit until tuna is ready.

In a small bowl combine paprika, coriander, oregano, chili powder and ground mustard. Move to a plate and coat each tuna on both sides. Set aside.

Heat your indoor grill pan over medium-high heat. Once hot add in olive oil to coat the bottom of the pan. Add tuna and sear for 2-3 minutes (depending on the thickness). Flip over and turn off heat and let the fish heat through.

Take the pan with the vegetables and turn to medium heat. Once hot add in pasta, 2 tablespoons olive oil and using thongs to combine ingredients. Add in cilantro and if you need more liquid add some pasta water 1 tablespoon at a time. Taste for any additional seasonings.

On a board slice tuna.

To serve add pasta to the bottom of the plate and divide the tuna pieces to 4 plates.

Thanks to Cindy’s Table for Another Great Recipe!