SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
SPAGHETTI WITH TUNA AND CAPER SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
- Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
- Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.
TUNA WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
Steps:
- In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
- Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
TUNA & ARTICHOKE PASTA SALAD
I have been making this light, tangy pasta salad ever since I was at the University of Wyoming in the late 1980s. Made with pantry ingredients, it's quick and easy. A nice lunch or summertime dinner with fresh fruit or hearty bread. Sometimes I add halved cherry or grape tomatoes for a little sweetness. Leftovers are just as good! (Prep time does not include cooking time for pasta.)
Provided by wyogirl2008
Categories Low Cholesterol
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
- In a separate bowl, combine tuna, olives, artickokes and parsley.
- Gently stir in cooked pasta, drizzle with dressing and toss.
- Add salt and pepper and chill briefly if desired.
- Divide into 2 bowls and enjoy!
SPAGHETTI WITH TUNA, MINT AND CAPERS.
This recipe from the Aeolian Islands is a no-cook recipe, meaning you only cook the pasta. The combination of tuna, capers and mint mixed in lemon juice and olive oil gives this dressing a lot of flavour and the result is so fresh and summery.
Provided by Jacqueline De Bono
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Put the water onto boil for the pasta, add salt once the water starts boiling.
- Rinse the capers under cold running water to remove the salt.
- Then put the capers, the mint and drained tuna into a food processor or blender ( I used a hand held mixer)
- Add the olive oil, the juice from the lemon, plus some grated lemon rind and season with freshly ground pepper.
- Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
- When the pasta is almost cooked remove a cup of the cooking water. Add half of this water to the ingredients for the dressing and pulse a few times until you have a rough sauce. (you don't want it to be too smooth)
- Once the pasta is done cooking, drain it and return it to the pan with the dressing.
- Add the rest of the saved pasta cooking water and mix everything together until the sauce starts to look creamy.
- Serve immediately with a few whole capers and a bit of mint sprinkled on top.Buon Appetito!
Nutrition Facts : Calories 576 kcal, ServingSize 1 serving
SPIRAL MACARONI WITH TUNA AND CAPERS
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Drain the oil from the tuna into a casserole or a deep-sided pan that will go on top of the stove. Add the garlic, place over medium heat and fry gently. When it starts to sizzle, add the tuna and break it up with a fork. Let cook just for a minute to warm the tuna through.
- Add tomatoes with their juice to the pan, breaking them up with a fork. Turn heat to low and simmer for 20 minutes.
- Approximately 5 minutes before sauce is done, bring 4 quarts of water to a rapid rolling boil. Add fusilli, stir with a long-handled wooden fork or spoon and boil as rapidly as possible until the fusilli are done.
- Just before the sauce is done, add capers and black olives, mixing well. Cook just long enough to heat thoroughly.
- Drain pasta and turn into a warm bowl. Dress with the sauce and sprinkle with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 2 grams, Carbohydrate 59 grams, Fat 3 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 3 grams, TransFat 0 grams
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.
PASTA WITH TUNA & CAPERS
I like pasta, canned tuna in oil, and capers, this is an excellent dish. Note, this will not work with tuna packed in water, spring water, or brine; oil only, olive oil is preferred, but if only soybean oil packed is available (where I live in Thailand) use that and a splash of olive oil and the dish will be fine.
Provided by Lee Thayer
Categories Pasta
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat a pot of salted water to a boil, add the pasta and cook until tender. Drain.
- 2. While the pasta is cooking, drain the oil from the tuna into a large non stick pan, heat the oil on medium heat, when hot, add the onion and chili flakes, saute until the onion is translucent and tender.
- 3. Add the tuna, capers, and wine and stir together. Allow to come to a low boil then reduce heat to low and simmer for 5-7 minutes, add a touch more wine if the sauce is drying out. Season as desired with lemon pepper.
- 4. Add the cherry tomatoes and parsley and mix together. Cook for another minute.
- 5. When the pasta is ready, drain well, then add to the pan. Toss with the sauce.
- 6. Divide between two plates, sprinkle with lemon black pepper as desired. Enjoy.
PASTA WITH GARLIC, LEMON, CAPERS, AND TUNA
Steps:
- In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute.
- Add the wine and bring to barely a simmer; cook for 1 minute.
- Add the tuna and salt to taste and sauté over low heat for 1 minute.
- Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.
Nutrition Facts : Calories 363 kcal, Carbohydrate 25 g, Cholesterol 25 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 1 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GREEK TUNA PASTA SALAD
ZWT 6. I adapted this recipe from a hot dish in The Little Noodle Cookbook by Patrica Stapley. I like it better cold. The original recipe called for water-packed chunk tuna, but I like to use tuna in olive oil. If you use olive oil packed tuna, you don't drain the can and you can omit 1 tbsp of olive oil from the recipe.
Provided by Pesto lover
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta to al dente stage. Drain and reserve.
- Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
- Mix pasta with tuna mixture.
- Season with salt and pepper to taste.
- If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
- Slice the other lemon into thin wedges and arrange around the sides of the pasta.
- Sprinkle parsley on top to serve.
Nutrition Facts : Calories 404, Fat 16.6, SaturatedFat 2.9, Cholesterol 66.7, Sodium 257.7, Carbohydrate 43.9, Fiber 3, Sugar 1.7, Protein 20.2
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