Caesar Tuna And Fettuccine Food

CAESAR TUNA AND FETTUCCINE

Steps:

• Bring 2 quarts water to a boil in large saucepan. Add fettuccine and green beans; cook and drain as directed on fettuccine package. Return to saucepan.
• Stir in tuna, olives, salad dressing and half-and-half. Cook over medium-low heat just until thoroughly heated, stirring occasionally. Stir in tomatoes. Sprinkle with cheese.

LINGUINE WITH ITALIAN TUNA AND WHITE BEANS

Steps:

• Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

TUNA CAESAR SANDWICHES

Steps:

• In a small bowl, combine the first seven ingredients. Spread over four slices of toast. Top with cucumber, tomato, lettuce and remaining toast.

TUNA CAESAR WITH ANCHOVIES & CAVOLO NERO

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 mins or until crisped and golden.
• Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.
• Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 min, mashing the anchovy to create a purée. Scrape into a into a large bowl, then stir in the mayo, buttermilk, mustard, Worcestershire sauce and Parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 mins so that the dressing begins to soften the cavolo nero.
• Wipe out the frying pan and set over a high heat. Sear the tuna for 2-3 mins each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 mins. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved Parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.

CAESAR TUNA SALAD IN PASTA SHELLS

Steps:

• Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
• Mix tuna, tomatoes, green beans and olives in medium bowl. Mix mayonnaise, Caesar dressing and pepper; toss with tuna mixture.
• Spoon about 1/4 cup tuna mixture into each pasta shell. Arrange shells on lettuce leaves. Sprinkle with eggs.

CREAMY TUNA FETTUCCINI

Steps:

• Drain and flake tuna.
• Cook pasta according to package directions; drain.
• Heat butter and oil, add garlic and mushrooms; sauté until mushrooms are browned.
• Blend in sour cream, milk, and cheese.
• Fold in tuna and heat through.
• Place pasta on plate, spoon sauce over.
• Sprinkle with parsley.

CAESAR SALAD WITH PEPPER-GRILLED TUNA

Steps:

• Prepare barbecue (medium-high heat). Stir soy sauce and brown sugar in pie dish until sugar dissolves. Using mortar and pestle or spice mill, coarsely grind peppercorns. Dip both sides of tuna steaks in soy mixture. Sprinkle both sides of tuna generously with peppercorns, pressing to adhere. Grill tuna to desired doneness, about 2 minutes per side for medium-rare.
• Combine greens and radishes in large bowl. Toss with enough Caesar Vinaigrette to coat salad. Season to taste with salt and pepper. Divide salad among 6 plates. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.

TUNA STEAK ON FETTUCCINE

Steps:

• In a shallow bowl, combine 2 tablespoons wine, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half the salt and pepper; add tuna. Turn to coat; cover and refrigerate 1 hour., In a large skillet, saute onion in remaining oil until tender. Add tomatoes, brown sugar and remaining wine, basil, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until bubbly and slightly thickened, 4-6 minutes. Meanwhile, cook fettuccine according to package directions., Drain tuna, discarding marinade. Place tuna over tomato mixture; return to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, about 6 minutes. Remove tuna and keep warm. Drain fettuccine; add to tomato mixture and toss to coat. Divide between two plates; top with tuna.

SPICY TUNA FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, return to the pot, and stir in 2 tablespoons olive oil so the noodles don't stick to each other; set aside.
• Slice chile peppers and discard seeds. Soak peppers in hot water for 10 minutes; drain.
• Heat 3 tablespoons olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in tuna and tomatoes. Add sliced, drained chile peppers, parsley, and basil; season with salt and sugar. Stir well, lower heat, and simmer for 15 minutes. Remove from the heat.
• Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add fettuccine noodles and tuna sauce; stir-fry until evenly coated. Sprinkle in Parmesan cheese and stir-fry until heated through, 5 to 10 minutes.

SUMMER TUNA & PASTA SALAD

Steps:

• Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
• Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.