Creamy Tuna Fettuccini Food

CREAMY TUNA PASTA SALAD

Steps:

• Cook pasta according to package. Rinse with cold water and drain well.
• Meanwhile, combine tuna, celery, and onion in large bowl.
• In smaller mixing bowl, combine mayo, parsley, lemon juice, salt, pepper, and dry mustard.
• Add pasta to tuna mixture. Spoon mayo mixture over tuna and stir until well blended.
• Refrigerate 3 hours or until chilled.

CREAMY TUNA PASTA WITH LEEK

Steps:

• Bring water to a boil in a large cooking pot and add a tablespoon of salt. Cook the pasta al dente according to the instructions on the packet. Depending on the pasta, it will be around 10 minutes. Drain the water from the pasta. Keep a ½ cup (100 ml) of pasta water for later.
• Wash the leeks thoroughly and cut in fine rings. Peel and mince the garlic. Drain the liquid from the canned tuna.
• Heat the olive oil in a large cooking pan on medium-low heat. Add the leek and garlic and gently cook for 4-5 minutes while stirring frequently until the leeks start to soften.
• Add the flaked tuna, basil, oregano, nutmeg, salt and pepper and fry for 2 minutes. Add the cream, lemon zest, lemon juice and the ½ cup of pasta water and leave to cook for 4 minutes.
• Mix the cooked pasta with the creamy tuna and leek sauce and serve immediately. Garnish with parmezan cheese shavings and parsley.

CREAMY TUNA PASTA BAKE

Steps:

• Heat oven to 180C/350f.
• Boil a large pan of water, add the pasta and cook for 10 minutes.
• Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
• Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don't whisk) it in.
• Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.
• Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
• Mix together, then sprinkle on the remaining cheese.
• Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.

CREAMY TUNA PASTA

Steps:

• Put a large saucepan of water on the stove, and bring to the boil.
• Prepare your ingredients:Flake your tuna into bite-size pieces if necessary.Zest and juice the lemon. Finely chop the dill and garlic.
• Add a teaspoon of salt to the saucepan of boiling water and add your pasta, stirring regularly to ensure it does not stick together.Cook the pasta - check the cooking time on the packet, but test the pasta prior to that to make sure it is cooked to al dente.Whilst the pasta is cooking, prepare your sauce.
• In a frying pan on a medium heat, melt the butter and add your finely chopped garlic. Stir for 1-2 minutes, being careful to not let the garlic burn;
• Add the cream, lemon juice and zest, dill and season with salt and pepper. Cook for 2-3 minutes.
• Once the pasta is cooked, reserve a little of the pasta water for later, and drain your pasta well.
• Add your cooked pasta to the sauce, and toss through to combine.If you need a little extra liquid, add some of the reserved pasta water.
• Add the tuna into the dish. Stir to combine and serve.

20-MINUTE CREAMY TUNA PASTA

Steps:

• Chop the ingredients. In a nonstick pan saute the kale and cauliflower with olive oil and 1 clove of garlic and salt for 5-6 minutes, cover with a lid.
• In the meantime mix the tuna with the lemon juice and a little bit of chili powder (if desired)
• Add the pasta to the pan and about 1 cup of water.
• Stir in the tomato paste, pesto, garlic and the tuna.
• Stir in the cream cheese and add water if needed. Crush some black pepper and cover with a lid for 3 minutes (I used quick cooking macaroni).
• Stir in the basil and let cook for another minute.
• Take off heat and serve immediately.

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.

PASTA WITH TUNA CREAM SAUCE

Steps:

• In a large pot of boiling water, cook the pasta until tender but firm.
• Drain and return to pot.
• Meanwhile, in a saucepan, melt butter over medium heat; add the onion and cook until tender.
• Stir in the flour and cook for a few seconds.
• Gradually whisk in the milk and bring to a simmer, stirring constantly until simmering and thickened.
• Add the peas, tuna (broken into chunks), parsley, green onions, cheese, and hot pepper sauce.
• Pour over the pasta and stir gently to mix.
• Serve immediately.

CREAMY TOMATO TUNA PASTA

Steps:

• Place a large saucepan of salted water over high heat. Bring to the boil. Add pasta and cook for 10 minutes or until al dente. When done, drain and set aside. Reserve the water.
• Meanwhile heat oil in a large pan over medium- high heat. Add onions and garlic. Saute, stirring occasionally, for 2-3 minutes or until softened. Drain canned tuna and add it to the pan along with enough salt. Saute for another 2-3 minutes. Add tomato paste and saute for a minute.
• Add tomatoes and 1/2 cup reserved water. Cook for 2 minutes. Add cream. Bring to the boil. Simmer for 2 minutes or until the sauce thickens.
• Stir cooked pasta and basil into the sauce. Cook until heated through.
• Season with pepper. Garnish with basil leaves and grated parmesan if desired.

GORDON RAMSAY'S CREAMY TUNA PASTA BAKE RECIPE - PASTA.COM

Steps:

• Preheat the oven to 375°F.
• Cook pasta in salted water according to package instructions.
• In another pan with salted water, cook broccoli florets until fork tender.
• Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat and cook onion until lightly golden. Season with garlic powder and oregano. Stir to combine.
• Drain the pasta.
• Add tuna, pasta, white sauce, and cheddar cheese into the pan with cooked onion. Stir well to combine.
• Pour the mixture into a 7x11 inch baking pan. Top with broccoli florets and sprinkle with grated Parmigiano and breadcrumbs.
• Bake for 20 minutes.
• Remove from the oven and let stand for at least 10 minutes before serving.
• Serve and enjoy.

TUNA PASTA SALAD

Steps:

• Cook the pasta according to package instructions.
• Drain and cool under ice-cold water and place in a bowl.
• Add the drained tuna, cherry tomatoes, diced red onion, and frozen peas.
• Stir in the mayo, sour cream, season with salt and pepper to taste, dried dill, and chopped parsley.
• Mix until combined and serve to enjoy.

CREAMY TUNA PASTA BAKE

Steps:

• Preheat oven to 180°C - Grill
• Start by adding the rigatoni to salted boiling water, timer set to 2 minutes minus the packet time.
• Next, add the onions and olive oil to the pan on a low/medium heat. Gently fry for around 5 minutes until softened (not caramelised). Add the garlic in for a couple minutes to fry once softened.
• Then, add the drained tuna, cream cheese, cheddar and two ladles of pasta water. Stir until the cheese melts and a creamy sauce is achieved. Add extra pasta water as necessary.
• Stir the lemon juice and dijon mustard into the sauce and season with salt and lots of pepper. Pour the rigatoni, sweetcorn and creamy tuna sauce into a baking dish (around 12 inch x 10 inch). Stir to incorporate everything and top with the remaining cheddar. Pop under the grill for 10 minutes, or until the cheese is golden brown and crispy.