Congresswoman Colleen Hanabusa’s Fresh Ahi Pasta

0
605
Fresh-Ahi-Pasta
- Advertisement -

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

Fresh-Ahi-Pasta-Recipe
Print
5 from 1 vote

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.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Hawaiian
Keyword: colleen hanabusa, ahi, pasta, ahi pasta, meal,
Calories: 2371kj
Author: As Seen On OC16

Materials

  • 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

Instructions

  • 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.

Nutrition

Calories: 2371kj | Carbohydrates: 350g | Protein: 115g | Fat: 51g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Cholesterol: 86mg | Sodium: 808mg | Potassium: 1878mg | Fiber: 18g | Sugar: 14g | Vitamin A: 5065IU | Vitamin B1: 1mg | Vitamin B5: 5mg | Vitamin C: 3mg | Calcium: 154mg | Iron: 9mg
- Advertisement -

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here