SPAGHETTI WITH TUNA-MINT SAUCE
Toss spaghetti with canned tuna, crushed red pepper flakes and fresh mint for a unique dish.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
- Stir the tuna, shallots and red pepper flakes together in a large bowl. Season with salt, pepper. Stir in the cooked pasta, the reserved 3/4 cup pasta cooking water and mint.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
FUSILLI WITH FRESH TUNA & MINT
Sometimes tradition can be incredibly modern, so "fusion" and cool, like this recipe for fusilli and fresh tuna. Mint is actually used traditionally in Sicily with tuna, especially in the area of Messina. Make sure you can source sustainable tuna, help protect our planet's biodiversity! I'll never grow tired of saying that the...
Provided by Pierre Ley
Categories Fish
Time 20m
Number Of Ingredients 8
Steps:
- 1. Peel the garlic and toss in large pan with about 5tbs olive oil. When it starts to sizzle, add the tuna steaks. The oil must be very hot for we want to brown the tuna very quickly on the outside, whilst keeping the inside pink and moist (about 1 min. per side). Season with salt & pepper. Remove steaks and reserve.
- 2. Add the tomatoes, turn heat down, season with salt & pepper. Toss the fusilli in a pot of boiling water (salted, about 1 tbsp per liter), add a couple tbsp olive oil and leave to simmer away. Simple and straight, we don't want to mess around with too many flavors and herbs.
- 3. When the pasta is about to be ready (follow instructions on the packet),remove the garlic,dice your tuna steaks into 1/2 inch cubes and add to the tomatoes. Turn heat off. Chop parsley and mint and toss in with the rest. don't worry if it's a bit dry, you can always add some olive oil or, better, some of the pasta's cooking water.
- 4. Drain the fusilli and add to the pan. Toss and mix for the sauce to coat the pasta. If necessary add some of the pasta's water. transfer to serving dish. Decorate with more chopped parsley, a drizzle of olive oil for the shine, and a couple of mint leaves. Sicilian Inzolia (white)is a heavenly match for it. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.
PASTA WITH TUNA SAUCE
Steps:
- In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
- While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 59.6 g, Cholesterol 102.2 mg, Fat 6.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 4.2 g
PASTA WITH FRESH TUNA AND MINT
Make and share this Pasta With Fresh Tuna and Mint recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add 4 tablespoons oil and the onion to a large skillet.
- Cook over low heat until the onion is tender, about 10-12 minutes.
- Add in the tomatoes and salt/pepper to taste; cook over medium heat, partly covered, until the juices thicken and a sauce forms, about 15 minutes.
- Cut the tuna into ½-inch dice; season with salt and pepper.
- Add the remaining 2 tablespoons oil to a separate medium-size skillet, over medium heat.
- Add in tuna and toss until the tuna is cooked on the surface but still pink at the center.
- When the sauce has thickened, add the tuna, mint, and garlic; cook for 2-3 minutes, or until tuna is just cooked.
- Cook the conchiglie rigate in a large pot of salted boiling water until al dente; drain well; place pasta in a serving bowl, add the sauce and toss gently; serve immediately.
Nutrition Facts : Calories 824.6, Fat 28.9, SaturatedFat 4.7, Cholesterol 43.1, Sodium 67.2, Carbohydrate 107, Fiber 17.3, Sugar 9.1, Protein 38.3
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