Linguine With Garlic Fresh Tuna Black Olives Tomatoes And Rosemary Food

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.

MEDITERRANEAN TUNA LINGUINE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large saucepan, combine the soup, milk, garlic powder and seafood seasoning. Stir in the tuna, artichokes, tomatoes and olives. Bring to a boil. Reduce heat; drain linguine and stir into soup mixture.

LINGUINE WITH GARLIC, FRESH TUNA, BLACK OLIVES, TOMATOES AND ROSEMARY

Steps:

• Place a large pot of salted water over high heat. In a heavy skillet over medium-high heat, warm the oil. Season the tuna on each side with salt and pepper, and when the oil is nearly smoking, add the tuna.
• Reduce the skillet heat to medium and cook for 2 to 3 minutes. Turn and cook for 2 to 3 minutes more. Remove from the pan and let cool on a plate.
• Return the skillet with the oil to medium heat. Add the garlic, anchovies, chili pepper flakes and tomatoes and toss to warm.
• Meanwhile, break the tuna steaks into bite-sized chunks, using a fork. Return the chunks to the skillet over low heat and add the olives, rosemary and balsamic vinegar and toss. Season with salt and pepper to taste, remove from the heat but keep warm.
• When the water has come to a vigorous boil, cook the linguine until tender, about 8 minutes. Drain, toss with the tuna and serve.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
• Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
• Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
• Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
• Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
• Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.

LINGUINE WITH TUNA AND TOMATOES

Steps:

• In 3-quart saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan.
• Reserve 2 tablespoons of the feta cheese for garnish. Add remaining feta cheese and remaining ingredients to linguine; toss to mix. Sprinkle with reserved feta cheese.

TUNA AND BLACK OLIVE PASTA

Steps:

• Cook pasta, drain and set aside in big bowl.
• Heat 3 tablespoons of the oil in skillet over medium low.
• Add garlic and cook 2 minutes.
• Add capers and olives and cook 3 minutes.
• Stir in parsley and cook 1 minute.
• Remove from heat.
• Add lemon juice, pepper and rest of oil.
• Top the pasta with the tuna and olive mixture.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS AND OLIVES

Steps:

• Cook pasta.
• Meanwhile place olive oil and garlic in large saute pan and turn heat to medium.
• Cook until garlic is fragrant and lightly golden.
• Add capers, anchovies, olives and tomatoes.
• Cook until tomatoes start to break down and become a sauce, about 8 minutes.
• Toss with cooked pasta.
• Add parsley/basil and tuna.
• Salt and pepper to taste.
• Serve immediately.

LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY

Steps:

• Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
• Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.