Linguine And Tuna With Spicy Orange Sauce Food

LINGUINE AND TUNA WITH SPICY ORANGE SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain.
• Meanwhile, in a large bowl, whisk together orange zest, juice, oil, vinegar, mustard, and red-pepper flakes; season with salt. Add watercress and pasta, toss to combine. Scatter tuna over the top and sprinkle with red-pepper flakes if desired; serve.

LINGUINE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
• Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

SPAGHETTI WITH SPICY TUNA MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.
• Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
• Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams

LINGUINE WITH BLOOD ORANGE AND TUNA

Steps:

• Remove the skin and pith of 10 oranges, then halve crosswise and break into sections. In a large sauté pan over medium-low heat, combine 1/2 cup olive oil, garlic and a pinch of salt. Sauté until garlic begins to soften.
• Add half of the orange sections, mashing them a little with a fork. When the liquid starts to bubble, add the tuna, mashing it slightly with a fork so that the mixture has both paste and distinct chunks of tuna and orange. When the liquid bubbles again, squeeze in the juice of the 2 remaining oranges. Bring to a simmer and remove from heat.
• Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente. Drain the pasta and return the sauce to medium-high heat. Add the parsley, additional olive oil as desired and remaining orange sections. Season with salt and pepper to taste. Add the linguine and toss to mix well.

LINGUINE AND TUNA WITH SPICY ORANGE SAUCE

Steps:

• Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain, reserving 1 cup of the cooking water.
• Rinse and dry the watercress; you should have at least 1 1/4 cups. Drain and discard the oil from the tuna.
• Finely grate the zest of 1/2 to 1 orange to yield 1 1/2 to 2 teaspoons, letting it fall into a large serving bowl. Cut that orange and the other(s) in half; squeeze them to yield 3/4 cup of juice; add 1/2 cup to the bowl, along with the olive oil, vinegar, mustard and crushed red pepper flakes, whisking to combine.
• Add the watercress and the drained pasta, tossing to combine and coat evenly. Taste, and add some or all of the remaining orange juice, as needed; if the orange flavor is too prominent, use some of the reserved pasta cooking water to dilute the sauce.
• Scatter the drained tuna over the pasta. Sprinkle with a small pinch of crushed red pepper flakes, if desired. Serve right away.

PASTA WITH TUNA & TOMATO SAUCE

Steps:

• Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
• Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.

SPICY MANDARIN ORANGE SAUCE

Steps:

• Empty only the syrup from the mandarin oranges into a bowl.
• Stir in soy sauce and creole seasoning.
• Pour mixture into sauce pan on medium heat.
• Add corn starch until the mixture thickens.

SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE

Steps:

• Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
• Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
• To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

SPICY TUNA PASTA

Steps:

• Squeeze excess water from the tuna, place in a bowl with the spring onions and egg, then stir together. Use your hands to shape into small walnut-size balls - you should get about 12.
• Heat the oil in a large non-stick frying pan, tip the tuna balls in, then cook for 5-10 mins until golden all over. Pour over the tomato & chilli sauce, then cook for 5 mins more, adding a little boiling water if the sauce looks dry.
• Meanwhile, boil the pasta, then drain. Stir through the sauce and most of the rocket. Serve in bowls with the tuna balls and a little extra rocket on top.

LINGUINE WITH TUNA SAUCE

Steps:

• Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
• Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

PASTA WITH SPICY TUNA SAUCE

Steps:

• Parsley and peppers for garnish.
• Heat oil and saute onion and garlic till soft.
• Add tomatoes with their juice and all other ingredients except pasta.
• Simmer gently for 30 minutes.
• When sauce is nearly ready, cook pasta and drain.
• Place in serving bowl.
• Season.
• Pour sauce over cooked pasta and toss lightly.
• Garnish with parsley and peppers.
• Accompany with parmesan cheese.