Pasta A La Tuna Food

GARLIC LEMON TUNA PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
• In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
• Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
• Garnish with remaining parsley and serve warm.

TASTY TUNA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
• Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

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.

TUNA PASTA RECIPE, MEDITERRANEAN-STYLE

Steps:

• Bring 3 quarts of water to a rolling boil and add 1 tbsp of kosher salt. Cook the pasta in the boiling water to al dante according to package (most spaghetti will cook in 9 to 11 minutes or so). After the pasta has been cooking for 5 minutes, add the frozen peas to cook with the pasta for the remainder of the time. When the pasta is ready, take ¾ cup of the cooking water and set it aside. Drain the pasta and peas in a colander.
• In a large, deep cooking pan, heat 2 tbsp extra virgin olive oil over medium-high till shimmering but not smoking. Add the red bell peppers and cook for 3 to 4 minutes, tossing regularly. Add the garlic and cook, tossing frequently, for 30 seconds or so until fragrant.
• Now, add the cooked pasta and peas to the pan and toss to combine. Add the tuna, lemon zest, lemon juice, parsley, oregano, black pepper, kalamata olives, jalapeno if using, and a big sprinkle of Parmesan cheese. Drizzle a bit of extra virgin olive oil and some of the pasta cooking water as needed. Give everything a toss. Taste and adjust seasoning to your liking.
• Transfer the tuna pasta to serving bowls. Enjoy!

HEALTHY & SUPER QUICK TUNA & PASTA à LA PROVENCAL

Steps:

• Note:.
• I was unable to enter one of the main ingredients - canned "Ratatouille" as it was not recognised. In the UK most supermarkets sell cans of Ratatouille (a delicious mix of tomato, courgette (zucchini), red peppers, aubergine (eggplant), red onion etc). It's very cheap, usually very low fat, very low calorie and very tasty. It makes an excellent base for quick and healthy meals. I don't know if it's commonly available in the USA. I guess if not it might be worth making up a large batch and freezing in small tubs for quick meals.
• Fill a medium saucepan with enough fresh water to boil the pasta, squirt a little lemon juice (or salt) into it (to prevent pasta sticking) and place on a high heat to boil.
• Measure out the pasta in a small bowl and put aside ready for when the water boils, and add the pasta when water is boiling. When the water gets back to boiling again, mentally note when the pasta will be done, reduce heat and stir occasionally.
• Whilst waiting for water to boil, in a small saucepan, add 2/3 of a can of Ratatouille Provencale and half a can of chopped tomatoes (both according to taste and appetite). Add a generous half teaspoon of a medium-hot curry powder (such as Madras - to taste), a small squirt of american mustard, a dash of dried basil, a dash of dried garlic, and grind a little black pepper over it.
• Weigh out (to taste) the quantity of mushrooms and rinse and shake dry each one as you break it into small chunks into the Ratatouille mix. When all the mushrooms are broken up and added, place the pan on a medium-high heat to warm through, reducing heat to simmer when hot and stirring occasionally.
• Open the can of Tuna steak in brine and holding over sink, use the lid pressing it down to drain as much of the liquid as you can. Put to one side until about a minute and a half before the pasta will be done.
• In a (microwaveable) pasta plate or large individual serving bowl, add a generous heaped tablespoon of low fat/fat-free yoghurt (or heavy (double) cream if you prefer and don't mind the calories), add a squirt of lemon juice (just under a teaspoon) and some fresh ground black pepper and stir together. Place plate in microwave and set for about 20 seconds on high but don't press start.
• About a minute and a half before pasta is cooked add about 2/5 can of tuna (to taste) to the Ratatouille mix and stir very gently to mix.
• When pasta is ready to be drained, press start on microwave, drain pasta, remove plate with hot yoghurt from microwave and put the pasta into it. Use a spoon to liberally coat the pasta with the soured yoghurt and sprinkle with a little black pepper / dried basil to taste.
• Add the Tuna Ratatouille mix into the centre of the pasta, add a generous tablespoon of plain yoghurt and sprinkle with herbs/black pepper to garnish. You may prefer grated cheese/parmesan on top :).
• Can be resized to serve more people very easily - varying quantities according to personal preferences.
• Note regarding pasta:.
• You could use whatever pasta you prefer but I really like Serpentini (aka Cavatappi or Spirali) with fish. They're the hollow spirals of about the same thickness as maccaroni roughly an inch and a half long with ridges on the outside in case you know them by another name :) (Mine actually says "Spirali" on the packet - but I always thought Spirali was a different type altogether).

HEALTHY TUNA PASTA

Steps:

• Boil the penne with the leek in a large pan of salted water following pack instructions, until al dente.
• Meanwhile, heat the oil in a large pan over a medium-high heat and fry the tomatoes for a few minutes, until they start to burst and soften. Add the sweetcorn and cook for 2-3 mins to heat through. Drain the pasta and leeks, reserving a little of the pasta water. Tip the drained pasta and leeks into the pan with the tomatoes, then toss through the ricotta and tuna.
• Season with plenty of black pepper. If you want to loosen the consistency, stir in some of the reserved pasta water along with the chopped basil. Serve scattered with the whole basil leaves.

PASTA A LA TUNA

Steps:

• Cook pasta and as its close to al dente(to the tooth). Heat 1/2 the olive oil at a medium to medium/high heat( other half toss with pasta after you drain it) then add in garlic.
• When garlic is about 3/4 cooked add the rosemary, tuna and tomatoes, cook only a touch, you only rally want to heat it.
• Toss in pasta, toss together! S+ P it!
• Enjoy!
• Especially good reheated or cold as it will somewhat marinate.

PASTA SALAD WITH TUNA MAYO

Steps:

• Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
• Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.

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.