TUNA AND TOMATO PASTA
Recipe for quick and easy tuna and tomato pasta, the sauce is made with canned tuna fish, tomatoes, onions, olive oil, and herbs.
Provided by Layla Pujol
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large sauté pan.
- Add the onions and tomatoes, cook on medium heat for about 8-10 minutes or until soft.
- Add the tuna fish, mix well and cook for another 5 minutes. Add the oregano/basil.
- Stir in the cooked pastas and serve with additional fresh basil, grated parmesan and a drizzle of olive oil.
TUNA AND TOMATO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.
TUNA-STUFFED TOMATOES
Make our stuffed tomato recipe for a tasty Healthy Living Tuna-Stuffed Tomatoes dish! Everyone will love our stuffed tomato recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except tomatoes.
- Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
- Fill tomatoes with tuna mixture.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.
Provided by Kendra Vaculin
Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley
Yield 4 servings
Number Of Ingredients 20
Steps:
- Aioli
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Casserole
- Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
- Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
CRUNCHY TUNA SALAD WITH TOMATOES
On a hot summer day, there's nothing more refreshing than this salad. I grow a few tomato plants in my garden and the fresh-picked taste makes the dish even more of a treat. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine mayonnaise, onion, celery, parsley and pepper. Stir in tuna. Serve with tomato wedges.
Nutrition Facts : Calories 280 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 656mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
PASTA WITH TUNA & TOMATO SAUCE
This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
- Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.
Nutrition Facts : Calories 553 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.52 milligram of sodium
SLOW-ROASTED TUNA WITH TOMATOES, HERBS, AND SPICES
Categories Fish Tomato Roast Low Carb Wheat/Gluten-Free Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
- Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.
FUSILLI WITH TUNA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
- Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
- Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
FRITTATA WITH TUNA AND TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F.
- For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.
- Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
- For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
- Cut the frittata into wedges and serve with a dollop of the topping.
QUICK TUNA-STUFFED TOMATOES
Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.
Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
TUNA WITH PEPPERY TOMATOES & POTATOES
Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
- Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
- With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium
THAI TUNA AND TOMATO PIZZA
I recently had a coupon for some flavored tunas and created this to use one of them. It sounds a little crazy but I thought the combo was really good! If you don't want to use the Pillsbury crust, you could make your own or use another kind of pre-made crust, just adjust baking times and temperatures accordingly.
Provided by flower7
Categories Tuna
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F (or 400°F for dark or nonstick pan). Lightly grease a cookie sheet.
- Unroll dough onto cookie sheet and spread to desired size and thickness.
- Brush crust with olive oil mixed with chili flavored oil from tuna.
- Spread tuna evenly over crust. Distribute tomatoes and sprinkle basil over all.
- Spread shredded cheese over top.
- Bake 13-17 minutes or until cheese is melted and crust is deep golden brown.
TEN-MINUTE TUNA PIZZA
Tuna pizza in ten minutes - just buy the base, top, bake and eat
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Spread the pizza base with tomato purée. Scatter over the garlic, olives, tomatoes and half the oil. Bake for 10 mins until the tomatoes start to colour and the base is crisp.
- Remove from the oven, sprinkle over the capers, tuna and basil, drizzle with oil, then serve.
Nutrition Facts : Calories 322 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.65 milligram of sodium
TUNA & TOMATO PASTA BAKE
Olympic cyclist Laura Trott's favourite calcium-rich comfort food feast that's cooked in 20 minutes. A simple family meal to fill hungry stomachs
Provided by Laura Trott
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Put the pasta in a large pan of boiling water and cook following pack instructions. Meanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour the milk on top of the onions and whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens. Off the heat, stir in the tuna, 100g of the cheese and the mustard powder.
- When the pasta is cooked, drain it and tip into the sauce along with the sweetcorn. Season, then pile into a large ovenproof dish.
- Heat the grill to high. Tuck the tomato slices in and around the pasta so they stick out, then scatter the remaining cheese over the top. Grill for 5-10 mins until golden, crispy and bubbling.
Nutrition Facts : Calories 602 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium
TUNA AND TOMATO QUICKIE
This is another recipe from an old 99 cent, coverless cookbook which is over 30yrs old. It is from a time when every penny was needed, and a little had to go a long, long way. Oh, and BTW, my kids scarffed it down!
Provided by Happy Harry 2
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare macaroni and cheese dinner mix according to package directions.
- Saute onions in margarine until tender.
- Add tuna, onions, tomatoes, parsley, salt and pepper to macaroni, mix well.
- Pour into greased 2-qt. casserole, sprinkle with cheese.
- Bake, uncovered, at 350F for approximately 15 minutes or until cheese is a golden brown and bubbly.
Nutrition Facts : Calories 471, Fat 24.1, SaturatedFat 12.7, Cholesterol 73.5, Sodium 647.7, Carbohydrate 39.2, Fiber 2.2, Sugar 7.3, Protein 24.9
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