Congresswoman Colleen Hanabusa makes her famous fresh ahi pasta, a meal that she often makes for her homesick interns in Washington.
Congresswoman Colleen Hanabusa’s Fresh Ahi Pasta
- 1 lb. linguine pasta
- 1/2 lb. ahi (more if you want), cut into cubes
- 1/2 sweet Maui onion sliced
- 4 large shiitake mushroom caps sliced
- 2” piece of ginger slivered
- 2 cloves garlic minced
- 1 to 1 1/2 tablespoons of country dijon mustard
- 1 teaspoon capers
- 6 large black olives sliced
- red shoga ginger (sushi kind), sliced
- shredded norise
- same 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
- 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.