Tuna Steaks with Pasta and Tomato Sauce

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

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.

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.

Mix flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.

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.

Bring sauce to simmer over medium heat. Add tuna; cook for 2 to 3 minutes, or until desired doneness.

Place tuna steaks on pasta and spoon sauce over. Sprinkle with Parmesan and cilantro and serve.

Serves 4.