Tuna Lemon And Caper Sauce Food

LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA

Steps:

• Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
• Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.

TUNA, LEMON, AND CAPER SAUCE

Steps:

• Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
• Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
• Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.

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.

TUNA WITH CAPERS, OLIVES AND LEMON

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.

FRESH TUNA IN A LEMON-CAPER SAUCE

Steps:

• Brush tuna steaks with oil and broil or grill them until cooked through, about 5 minutes on each side.
• Meanwhile heat the butter in a frying pan and slowly saute the garlic and onion until softened, about 5 minutes.
• Stir in the lemon juice and capers and cook for 1 minute.
• Spoon the sauce over the tuna and serve immediately.
• VARIATION: Tuna with Lime juice.
• Omit the capers.
• Substitute 1/4-1/3 cup freshly squeezed lime juice for the lemon juice and add 1/4 teaspoon good-quality soy sauce and a dash of cayenne pepper.

ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS

Steps:

• In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
• Preparation time: 10 minutes; cooking time: 15 minutes