Linguine With Blood Orange And Tuna Food

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LINGUINE WITH TUNA PUTTANESCA



Linguine with Tuna Puttanesca image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
One 28-ounce can San Marzano tomatoes
4 basil leaves, torn, plus more for garnish
One 5-ounce can albacore tuna packed in olive oil
Freshly ground black pepper

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.

Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams

LINGUINE AND TUNA WITH SPICY ORANGE SAUCE



Linguine and Tuna with Spicy Orange Sauce image

Orange zest, Dijon mustard, and fiery red pepper liven up two cupboard essentials: canned tuna and whole-wheat pasta.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 30m

Number Of Ingredients 10

Coarse salt
8 ounces whole-wheat linguine
1 1/2 teaspoons grated orange zest
3/4 cup fresh orange juice (from 2 to 3 oranges)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon red-pepper flakes, plus more for garnish
1 large bunch watercress (about 3 cups), tough ends trimmed, washed and well-dried
2 cans tuna (6 ounces each), packed in oil and drained

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.

Nutrition Facts : Calories 241 g, Fat 19 g, Fiber 5 g, Protein 35 g

LINGUINE WITH TUNA, CAPERS, AND RAISINS



Linguine with Tuna, Capers, and Raisins image

Categories     Fish     Pasta     Quick & Easy     Raisin     Tuna     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 lb dried linguine
1/2 cup extra-virgin olive oil
1 cup frozen chopped onions (from a 12-oz bag) such as Ore Ida brand
3 garlic cloves, finely chopped (1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (6-oz) cans tuna in olive oil, drained
1/3 cup drained bottled capers (packed in brine; from a 3-oz jar)
3/4 cup golden raisins
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.
  • While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.

LINGUINE WITH BLOOD ORANGE AND TUNA



Linguine With Blood Orange and Tuna image

Provided by Oliver Schwaner-Albright

Categories     dinner, pastas, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 8

12 blood oranges
1/2 cup olive oil, plus more as needed
6 cloves garlic, minced
Salt
8 ounces Italian oil-packed tuna, drained and broken into chunks
1 1/2 pounds linguine
1 teaspoon minced fresh parsley
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 786, UnsaturatedFat 18 grams, Carbohydrate 117 grams, Fat 23 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1013 milligrams, Sugar 28 grams

LINGUINI WITH CANNED TUNA



Linguini With Canned Tuna image

This is a very nice main dish for two made with pantry ingredients. It goes together easily and the flavor is excellent. Be sure to use tuna packed in oil as it is more flavorful. I love the taste of the fennel in this. I am not sure of the source of this recipe.

Provided by Lorraine of AZ

Categories     Savory

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces dried linguine
1/4 cup extra virgin olive oil
2 teaspoons minced fresh garlic
1/2 teaspoon crushed fresh garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 (7 ounce) can tuna packed in oil, drained
1/2 teaspoon sea salt
1 cup chopped canned tomato
1/2 teaspoon grated lemon zest
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. When boiling, cook the linguini.
  • Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
  • Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
  • Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.

LINGUINE WITH TUNA SAUCE



Linguine with tuna sauce image

An authentic Italian pasta dish perfect for a relaxed bite with friends

Provided by Good Food team

Categories     Dinner, Lunch, Pasta

Time 30m

Number Of Ingredients 8

4 tbsp extra-virgin olive oil
3 tbsp fresh flatleaf parsley , chopped
2 garlic cloves , finely chopped
1 red chilli , deseeded and finely chopped
1cm fresh ginger , peeled and finely chopped
450g creamed tomatoes (passata)
2 x 200g cans tuna in olive oil, drained and flaked
375g linguine

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.

Nutrition Facts : Calories 615 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium

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