PENNE WITH TUNA AND WILTED ROMAINE
Our chopped challenge this week was canned tuna. We wanted to elevate it into an elegant dinner worthy of guests (and also lose the mayonnaise), so we made a beautiful light pasta dish. Chopped Basket Ingredient: canned tuna
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F with a rack set on the middle shelf.
- Drain the tuna, reserving the oil, about 1/3 cup. If you do not have 1/3 cup oil from the tuna, add enough extra-virgin olive oil to yield 1/3 cup.
- Use your hands to tear the bread slices into large pieces and put in the bowl of a food processor. Pulse until only fine crumbs remain, about 2 cups. Place the breadcrumbs on a baking sheet and toss with the reserved tuna oil. Season liberally with salt. Bake until light golden brown and crispy, 10 to 12 minutes, gently tossing the crumbs occasionally. Cool slightly on a cooling rack, and then use your hands to break up any large chunks.
- Meanwhile, bring a large stockpot of salted water to a boil (it should taste like sea water).
- While the water is coming to a boil, make the pasta sauce. Heat the olive oil in a large, straight-sided skillet over medium heat. Add the garlic and a large pinch of crushed red pepper flakes. Cook until the garlic softens and starts to lightly brown, 2 to 3 minutes. Add the grape tomatoes, capers and white wine. Increase the heat to medium-high and cook until the tomatoes start to soften and the wine is reduced by half, 4 to 6 minutes. Add the romaine and drained tuna. Season liberally with salt and cook until the romaine is completely wilted and the tuna is heated through, 3 to 5 minutes, stirring occasionally. Turn off the heat.
- Cook the pasta in the salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, and then drain the pasta.
- Toss the pasta with the tuna sauce in a large mixing bowl. Use as little or as much of the reserved pasta water to loosen the sauce to your taste. Season with additional salt and crushed red pepper flakes if needed.
- To serve, divide the pasta among 4 to 6 plates, top with the toasted breadcrumbs and drizzle with additional olive oil.
ROMAINE RICE TUNA SALAD
This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well.
Provided by PICKLELOVER
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
- In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 80.8 g, Cholesterol 20.9 mg, Fat 12.5 g, Fiber 3.5 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 4.2 g
TUNA, AVOCADO, AND ROMAINE SALAD
The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
- In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
- Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.
Nutrition Facts : Calories 360 g, Fat 27 g, Protein 20 g
QUICK TUNA SALAD IN ROMAINE
Provided by Food Network
Time 5m
Yield 1 to 2 servings
Number Of Ingredients 7
Steps:
- Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.
AVOCADO ROMAINE SALAD
This salad truly represents my state, since avocados and almonds are grown in such abundance here. Plus, I love it because I can toss it together in minutes. -Jeanne Ellermeyer, Walnut Creek, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.
Nutrition Facts : Calories 257 calories, Fat 26g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein.
EASY PEAS-Y TUNA SALAD IN ROMAINE CUPS
This salad features refreshing and fresh ingredients served in a romaine leaf. You can add any veggies you like. This recipe won second place in the Raiders of the Lost Pantry Contest, June 2013.
Provided by pamela t.
Categories Lunch/Snacks
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together except for peas.
- Add peas last, careful not to smash them. Place 1-2 T mixture in the middle of each romaine leaf.
- Grate lime zest over the top, if desired.
TUNA CAESAR SALAD
By replacing most of the oil in a classic Caesar salad dressing with a purée of canned tuna we decrease the fat and increase the protein by eight times. The resulting dressing can makeover a simple green salad into a entrée that delivers protein, and transforms a popular creamy vinaigrette into a versatile cooking sauce.
Provided by cannedfood
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Toss the romaine, red onion and dressing in a large salad bowl. Add the croutons and toss; serve immediately.
- Servings: 6.
- Nutritional Information Per Serving:
- Calories 80; Total fat 5g; Saturated fat 1g; Cholesterol 10mg; Sodium 115mg; Carbohydrate 1g; Fiber 0g; Protein 8g; Vitamin A 0%DV**; Vitamin C 6%DV; Folate 1%DV; Calcium 2%DV; Iron 2%DV; Potassium 3%DV
- Nutrition Information for Dressed Salad Per Serving: Calories 140; Total fat 6g; Saturated fat 1g; Cholesterol 10mg; Sodium 180mg; Carbohydrate 13g; Fiber 4g; Protein 11g; Vitamin A 170%DV; Vitamin C 70%DV; Folate 54%DV; Calcium 8%DV; Iron 15%DV; Potassium 14%DV *For salt, indicated as the amount "to taste," no amount of the ingredient is included in the analysis.
- *Daily Value.
Nutrition Facts : Calories 85.8, Fat 5.1, SaturatedFat 0.8, Cholesterol 0.2, Sodium 1222.7, Carbohydrate 8.6, Fiber 1.3, Sugar 1.5, Protein 1.8
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