Tuna And Anchovies Pasta Food

PASTA WITH TUNA, CAPERS AND SCALLIONS

Steps:

• In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
• In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
• Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

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.

SPAGHETTI WITH TUNA AND ANCHOVIES

Steps:

• If using fresh tomatoes, start by covering them with boiling water, leaving for 30 seconds, then draining and peeling.
• Remove the core, quarter the tomatoes, scrape away the seeds and coarsely chop.
• If using canned tomatoes, strain them.
• Heat the oil in a saucepan and cook the garlic gently, stirring until golden.
• Add the tomatoes, stir well, and leave to simmer for 10 minutes.
• Meanwhile, drain the tuna and flake into pieces.
• Drain the anchovies as well and chop.
• Slice the flesh off the olives and also chop.
• Add the tuna, anchovies, capers and olives to the pan, and season well with pepper.
• Check to see if you need salt.
• The anchovies are very salty so you may not.
• Stir and allow all ingredients to heat through, then stir in the parsley and dried chilli flakes, to taste.
• Meanwhile, cook the spaghetti according to the packet directions.
• Drain, turn into a serving dish, pour over the sauce and mix thoroughly.

TUNA CAESAR WITH ANCHOVIES & CAVOLO NERO

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 mins or until crisped and golden.
• Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.
• Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 min, mashing the anchovy to create a purée. Scrape into a into a large bowl, then stir in the mayo, buttermilk, mustard, Worcestershire sauce and Parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 mins so that the dressing begins to soften the cavolo nero.
• Wipe out the frying pan and set over a high heat. Sear the tuna for 2-3 mins each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 mins. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved Parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.

PASTA WITH TUNA, ANCHOVIES, PINE NUTS AND CURRANTS

Steps:

• In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes. Remove the garlic. Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil. Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes. Set this mixture aside.
• Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente. Reserve some cooking water in case you need it to thin the sauce.
• Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well. Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top. Serve immediately sprinkled with the parsley and toasted bread crumbs.

TUNA AND ANCHOVIES PASTA

Steps:

• 1. Cook the pasta in boiling and lightly salted water.
• 2. Heat a small frying pan over a low heat. Cook the sunflower seeds until golden, shaking occasionally.
• 3. Place tuna, anchovies, parsley and olive oil in a food procesor and process until smooth.
• 4. Add Creme Fraiche and blend again.
• 5. Drain the pasta and transfer back to the saucepan.
• 6. Add the fish mixture to the pasta and toss to combine. Season with salt and pepper.
• 7. Sprinkle generously with the roasted sunflower seeds and enjoy!