Pasta Tonnato Food

PASTA AL TONNO

Pasta al Tonno image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt and freshly ground black pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon capers
1 clove garlic, finely chopped
One 10-ounce jar tomato bruschetta topping
1/4 teaspoon crushed red pepper flakes
One 6- to 7-ounce jar Italian tuna in olive oil, drained and flaked
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.

TONNATO SAUCE

Tonnato Sauce image

I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.

Provided by Chef John

Categories Appetizers and Snacks Seafood

Time 15m

Yield 16

Number Of Ingredients 9

Ingredients

1 (7 ounce) jar olive oil-packed tuna, oil reserved
⅔ cup mayonnaise
6 oil-packed anchovy fillets
¼ cup extra-virgin olive oil, or more to taste
3 tablespoons lemon juice, or more to taste
2 tablespoons drained capers
1 clove garlic, minced, or more to taste
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

Steps:

Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g

PASTA TONNATO NESTS

Pasta Tonnato Nests image

Categories Olive Pasta Tomato Quick & Easy Tuna Red Wine Winter Bon Appétit

Yield 2 Servings, Can be doubled

Number Of Ingredients 7

Ingredients

8 to 9 ounces fresh or dried herb flavored fettuccine
1 1/2 tablespoons olive oil
1 cup purchased chunky garden style pasta sauce
1/4 cup dry red wine
1 6-ounce can solid white tuna packed in water, drained
1/4 cup sliced pitted brine-cured olives (such as Kalamata)
2 tablespoons chopped fresh basil

Steps:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 2 minutes for fresh and 10 minutes for dried. Drain pasta. Return to same pot and toss with oil.
Combine sauce and wine in heavy medium saucepan. Bring to simmer over medium heat. Mix in tuna and olives, being careful to keep tuna in fairly large pieces. Season with salt and pepper.
Divide pasta between 2 plates. Using large spoon, make indentation in centers of pasta to create "nests." Spoon sauce into centers. Sprinkle each with basil.

TONNATO SAUCE

Tonnato Sauce image

Categories Sauce Blender Quick & Easy Mayonnaise Tuna Capers Gourmet

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1/2 cup extra-virgin olive oil
a 6-ounce can tuna in olive oil (not drained)
3 anchovy fillets
2 tablespoons fresh lemon juice
3 tablespoons drained capers

Steps:

In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.

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