KERRYANN'S TUNA PASTA BAKE
A delicious and affordable bake, that's really easy to put together - perfect family food.
Provided by Jamie Oliver
Categories Lunch & dinner recipes British Tuna Tomato Pasta bake Lunch & dinner recipes Mains
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the onion and garlic. Place a large shallow pan over a medium-high heat. Add 2 tablespoons of oil, the onion, garlic and chilli flakes (if using) and fry for 5 to 10 minutes, or until softened, stirring occasionally. Turn the heat up to high and pour in the chopped tomatoes. Tear the leaves from the basil stalks, keeping a few pretty ones aside for later, and stir them into the sauce. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
- Meanwhile, place a large pan of water on to boil. Once boiling, add a good pinch of salt followed by the pasta. Cook according to the packet instructions, draining just before it's done - it'll finish cooking in the oven.
- Drain the tuna and stir through the sauce, making sure you don't break it up too much. Season with a tiny pinch of salt and a generous pinch of black pepper. When the pasta is ready, drain and tip straight into the sauce. Toss and coat the pasta in the sauce, then transfer to an ovenproof baking dish (roughly 25cm x 30cm).
- Coarsely grate the cheese and sprinkle over the pasta. Arrange the reserved basil leaves on top, then sprinkle lightly with black pepper. Drizzle lightly with oil, then place in the oven for 15 to 20 minutes, or until golden and bubbling. Leave to stand for 5 minutes, then serve with a nice salad.
Nutrition Facts : Calories 514 calories, Fat 16.8 g fat, SaturatedFat 6.6 g saturated fat, Protein 31 g protein, Carbohydrate 64.1 g carbohydrate, Sugar 10.4 g sugar, Sodium 1.3 g salt, Fiber 8.9 g fibre
BUDDY'S TUNA PASTA
A delicious family meal that's easy to put together and makes the most of store-cupboard heroes. Double batch the sauce to stash in the freezer for future meals.
Provided by Jamie Oliver
Categories Family money-saving recipes Tuna Tomato Leek Healthy dinner ideas Healthy meals Quick & healthy recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Halve, wash and finely slice the white part of the leek (save the green leafy part for making stock or soup). Halve, deseed and finely chop the chilli (if using), and peel and finely chop the garlic.
- Place a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Add the chopped veg to the pan and cook for 5 minutes, or until softened, stirring regularly.
- Scrunch in the tomatoes (or break them up with a wooden spoon). Quarter-fill the tin with water, swirl it around to pick up the last bits of tomato and pour it into the pan.
- Drain and flake in the tuna, then add a pinch of black pepper and a tiny pinch of sea salt. Bring to the boil, then turn the heat down and leave to simmer, stirring regularly, while you cook your pasta.
- Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.
- Add the pasta to the sauce, pour in a little of the reserved pasta water to help the sauce stick, then stir well over the heat.
- Use tongs to divide the pasta between your bowls. Pick and finely slice the basil leaves, then scatter over the top, and serve with a good grating of Parmesan cheese.
Nutrition Facts : Calories 347 calories, Fat 5.4 g fat, SaturatedFat 0.8 g saturated fat, Protein 21.5 g protein, Carbohydrate 56.9 g carbohydrate, Sugar 9.6 g sugar, Sodium 0.7 g salt, Fiber 5 g fibre
GENNARO'S SIMPLE TUNA BUCATINI
Anchovies and tomatoes are a match made in heaven in this summery pasta dish - with tuna and a zesty hit of lemon thrown in, you will love it!
Provided by Jamie Oliver
Categories Pasta Recipes Italian Tuna Tomato Pasta & risotto
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- Cook the bucatini in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (use the oil from the tin of tuna for added flavour, if you can) in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.
- Reserving some of the cooking water, drain the bucatini and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the rocket. Toss well to warm the tuna through and wilt the rocket, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved rocket.
Nutrition Facts : Calories 734 calories, Fat 32.6 g fat, SaturatedFat 5 g saturated fat, Protein 37.5 g protein, Carbohydrate 76.9 g carbohydrate, Sugar 4.7 g sugar, Sodium 2 g salt, Fiber 4.3 g fibre
SICILIAN TUNA PASTA
Provided by Jamie Oliver
Categories Pasta Recipes Tuna Tomato Seafood
Time 14m
Yield 4
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
- Halve and add the tomatoes, then sprinkle in most of the oregano.
- Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
- Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
- Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.
Nutrition Facts : Calories 411 calories, Fat 9.6 g fat, SaturatedFat 1.3 g saturated fat, Protein 24.3 g protein, Carbohydrate 60.7 g carbohydrate, Sugar 6.2 g sugar, Sodium 1.1 g salt, Fiber 3.4 g fibre
PRAWN AND TUNA LINGUINE
Inspired by my time cooking with Nonna Rosanna, this sweet and sour pasta is an absolute joy, and uses prawns and their heads for maximum flavour. I'm using her trick of washing sliced onions to make them milder, and that moisture also helps to add extra sweetness as they cook, before we add vinegar for contrast.
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Peel and finely slice the onions and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein. Steep the saffron in a splash of boiling water and the vinegar. Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the tuna into erratic 1-centimeter (3/8-inch) chunks, and finely chop the top, leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.
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