Ahi Pasta With A Splash Of Asian Flavor

Colleen Hanabusa not only knows politics but also her way around the kitchen. You always can find her cooking for her homesick staff on Capitol Hill – from Filipino food to Italian favorites. When she came by the Ferguson demonstration kitchen, she brought her ono fresh ahi pasta. Bust this one out with a nice white wine: Grenache Blanc Sauvignon Blanc blend, from Look Me In The Eye wines.


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The ingredients are ready for Fresh Ahi Pasta


* 1 pound linguine
* 1/2 pound ahi (more if you want), cut into cubes
* 1/2 sweet Maui onion, sliced
* 4 large shiitake mushroom caps, sliced
* 2-inch piece ginger, slivered
* 2 cloves garlic, minced
* 1 1/2 tablespoons country Dijon mustard
* 1 teaspoon capers
* 6 large black olives, sliced
* red shoga ginger (sushi kind), sliced
* shredded nori
* sesame seeds, for garnish
* 2 tablespoons vermouth or sake
* 2 tablespoons olive oil
* juice of 1/2 lemon
* salt and pepper, to taste
* parsley, basil and oregano, for garnish

Cook pasta al dente because it will finish cooking in the pan. Heat frying pan on medium-high heat and add half the olive oil. Salt and pepper the ahi cubes and sear in the oil. Remove from heat and add 1 tablespoon 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. 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 an additional squeeze of lemon juice and remainder of mustard. Garnish with shoga ginger, nori and sesame seeds.

Watch Colleen Hanabusa this week on Cooking Hawaiian Style on OC16 channels 12 and 1012 at the following times: Monday: 2 a.m. and 7 p.m.; Tuesday: 1:30 a.m. and 4:30 p.m.; Wednesday: 4:30 a.m.; Thursday: 9:30 a.m.; Friday: noon; Saturday: 5 p.m.; Sunday 2:30 and 8 p.m.

Visit for more of Colleen’s recipes.