Instructions: In stock pot add peppers, sherry, cream, garlic, 3 tablespoons butter and parsley. Bring to boil, reduce heat and simmer. In separate pan melt 1 cup butter and add flour to make a roux. Add roux slowly to sauce whipping continuously. When thickened reduce heat to low. Hold.

In saute pan heat oil, lightly dust tuna with cajun spice. Add tuna to hot oil and cook each side till done.

To serve: Heat pasta, pour sauce over top, place tuna over top, garnish and serve.

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