Ingredients

1 Pound Fresh Tuna Steaks (up to 3 pounds can be used)

1/2 Cup Chopped Onion Divided

1 Pound Fresh Asparagus, bottoms cut off and chopped into bite size pieces

Finely Chopped Mushrooms, one package fresh

6 Tablespoons Butter

4 Tablespoons Flour

4 Cloves of Garlic

1/2 Cup Cream

1 Small Bottle of White Wine (187 ml)

1/2 Teaspoon Vegeta (European spice mixture)

1 Cup Vegetable Stock

3 Cups Shredded Cheddar Cheese

Equal parts of Panko Bread Crumbs and Parmesan Cheese

Directions

Step 1: Heat olive oil in a medium pan over medium high heat and cook garlic for 1 minute moving around pan all the time so not to burn the garlic.

Step 2: Add red pepper flakes and cook for 30-seconds.

Step 3: Place capers and green olives in with garlic and pepper and cook for another minute.

Step 4: Add in tomatoes and tomato paste. Stir to make sure paste is disolved and everything combines.

Step 5: Reduce heat to medium low and cook for 15-20 minutes or until sauce thickens and reduces. Taste and adjust seasons with salt and pepper.

Step 6: Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and reserve 1/4 cup of pasta water.

Step 7: Add tuna to sauce and toss well.Pour sauce over tagliatelle. If sauce is too thick add 1 tablespoon of pasta water to loosen, continue until disired thickness. Take a final taste and adjust seasonings. Transfer to warm serving plates. Serve hot to warm.