Kamehameha Schools Childrens Chorus Cookbook 1997-1998.
1¼ lb. linguine
½ lb. ʻahi, cut in 1 inch cubes
4 thin slices of Maui onion
2 small tomatoes, cut in ¼ inch slices
¼ c. sliced olives
3 tbsp. olive oil
2 tbsp. minced garlic
2 tbsp. fresh minced basil
2 tbsp. capers
Salt and pepper
Heat oil in heavy skillet over medium / low heat.
Add onions, cook until translucent. Add ʻahi, tomatoes, olives, basil, garlic, salt and pepper.
Cook until fish is opaque, stirring often.
Cook linguine in large pot of boiling water with salt. Drain.
Spoon ʻahi mixture over linguine and serve.
Garnish with capers and parsley.