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Congresswoman Colleen Hanabusa's Fresh Ahi Pasta

Congresswoman Colleen Hanabusa makes her famous fresh ahi pasta, a meal that she often makes for her homesick interns in Washington.

Posted By: As Seen on OC16
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Prep Time: 10 | Cook Time: 20 | Ready In: 30
Ingredients: Print   Add to cart
US Metric
  • 1 lb. linguine pasta
  • ½ lb. ahi (more if you want), cut into cubes
  • ½ sweet  Maui onion, sliced
  • 4 large shiitake mushroom caps, sliced
  • 2” piece of ginger, slivered
  • 2 cloves garlic, minced
  • 1 to 1 ½ tablespoons of country dijon mustard
  • 1 teaspoon capers
  • 6 large black olives sliced
  • red shoga ginger (sushi kind), sliced
  • shredded nori
  • sesame seeds for garnish
  • 2 tablespoons vermouth or sake
  • 2 tablespoons olive oil 
  • Juice of ½ lemon
  • salt and pepper to taste
  • parsley, basil and oregano as a garnish

Cooking Process:

Cook pasta al dente because you will finish cooking in the pan.  Heat frying pan on medium high heat and add half of the olive oil. Salt and pepper the ahi cubes and sear in the oil.  Remove and add half of the mustard, lemon juice, half of the garlic and ginger.  Remove from pan and set aside.  Add remaining olive oil to pan and sauté the sliced onion. As it cooks, add the remaining garlic and ginger. Also season with basil and oregano.  Add the mushrooms when onions are done, and deglaze pan with vermouth or sake

Add the ahi back into the pan and cook until ahi is heated through.  Add olives, and  pasta.  Toss together and add capers and parsley. If needed add a little olive oil. Finish with additional squeeze of lemon juice and remainder of dijon mustard.  Garnish with shoga ginger, nori and sesame seeds.