I've been making this recipe for many years. Our friend Ginger Mostov, who lived in Soquel many years ago, taught it to me. She's a terrific cook, who now owns a restaurant, Café Coco, near Kapaa on the island of Kauai. I love this recipe because it's quick and easy to prepare but packs a big flavor.

Be sure to use really good Ahi.

--Gayle Ortiz

In a medium bowl make a marinade combining the following:

1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 tablespoon lemon peel, finely grated
1/4 cup fresh basil, finely chopped
4 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon salt
2 dashes cayenne pepper

Stir to combine and add:

1/4 pound Ahi tuna, cut into 1 inch pieces
1/4 cup capers, drained
1/4 cup fresh parsley, chopped
1/2 bunch green onions (including the green part), thinly sliced

Let stand at room temperature for about 15 to 30 minutes.

Meanwhile, bring a pot of salted water to a boil. Add 1/2 pound angel hair pasta and cook for two minutes.

At the same time, sauté the Ahi tuna mixture in a large skillet.

These last two steps go very quickly. Both should not take more than 2-3 minutes to cook.

Drain the pasta and add it to the skillet. Turn off the heat and toss the Ahi tuna and pasta together well.

Serve immediately.

Serves 2