TUNA PASTA RECIPE, MEDITERRANEAN-STYLE
This darn delicious tuna pasta with peas comes together in 20 minutes. You'll love the bold flavors thanks to simple ingredients like garlic, bell peppers, parsley, lemon zest, and a big sprinkle of Parmesan.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 15
Steps:
- Bring 3 quarts of water to a rolling boil and add 1 tbsp of kosher salt. Cook the pasta in the boiling water to al dante according to package (most spaghetti will cook in 9 to 11 minutes or so). After the pasta has been cooking for 5 minutes, add the frozen peas to cook with the pasta for the remainder of the time. When the pasta is ready, take ¾ cup of the cooking water and set it aside. Drain the pasta and peas in a colander.
- In a large, deep cooking pan, heat 2 tbsp extra virgin olive oil over medium-high till shimmering but not smoking. Add the red bell peppers and cook for 3 to 4 minutes, tossing regularly. Add the garlic and cook, tossing frequently, for 30 seconds or so until fragrant.
- Now, add the cooked pasta and peas to the pan and toss to combine. Add the tuna, lemon zest, lemon juice, parsley, oregano, black pepper, kalamata olives, jalapeno if using, and a big sprinkle of Parmesan cheese. Drizzle a bit of extra virgin olive oil and some of the pasta cooking water as needed. Give everything a toss. Taste and adjust seasoning to your liking.
- Transfer the tuna pasta to serving bowls. Enjoy!
Nutrition Facts : Calories 374.3 kcal, SaturatedFat 0.7 g, Carbohydrate 58 g, Fiber 5.1 g, Protein 25.1 g, ServingSize 1 serving
TUNA NOODLE CASSEROLE WITH BECHAMEL SAUCE
Bechamel is such a wonderful ingredient for so many dishes. With tuna casserole, bechamel eliminates the need for a canned cream soup... its thick, creamy texture clings to the pasta and adds tremendous flavor overall. The amount used in this recipe keeps the entire casserole light but still filling.
Provided by Diana71
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 2 minutes less than directed on the package, about 9 minutes. Drain penne, reserving 1 cup pasta water, rinse, and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
- Melt 3 tablespoons butter in a large, shallow saute pan. Stir in flour and continue stirring until golden, about 3 minutes. Gradually whisk in milk. Add minced onion, bay leaves, and cayenne pepper. Continue cooking until bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt.
- Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish.
- Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden, about 10 minutes more.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 38.2 g, Cholesterol 64.6 mg, Fat 19.1 g, Fiber 2.7 g, Protein 26.7 g, SaturatedFat 12 g, Sodium 601.8 mg, Sugar 6.9 g
TUNA CASSEROLE WITH BOW TIES, MUSHROOMS AND PARMESAN
This is a great from scratch Tuna Casserole. No canned soup here, an easy Parmesan cream sauce with just a touch of cayenne to give it a nice kick. Red bell peppers, green onions and mushrooms give it the right flavor and colors to pull an ordinary tuna casserole to over the top. This recipe comes from Art Smith's cookbook "Kitchen Life" which I am enjoying very much! When I make this again, I will probably substitute Ritz cracker crumbs for the dried bread crumbs to add a little more pizzaz to the top.
Provided by lisar
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat the oven to 350. Lightly coat the inside of a 2 ½ to 3 quart baking with vege spray.
- Bring a large of water to a boil over high heat. Add the pasta and cook until barely tender (it will cook further in the oven). Drain well. Return the pasta to the cooking pot.
- Meanwhile heat the butter in a large skillet over medium heat. Add the bell pepper and cook stirring often, until softened, about 3 minutes.
- Add the mushrooms and the scallions, and cook, stirring often, until the mushroom juices evaporate and the mushrooms are tender, about 6 minutes.
- Sprinkle with the flour and stir well. Stir in the milk and broth, and bring to a boil, stirring often.
- Reduce heat to medium low and simmer until slightly thickened, about 3 minutes.
- Remove from heat and stir in the tuna, ½ cup parmesan and the cayenne. Stir this into the pasta mixture and season with salt and pepper.
- Pour the pasta into the baking dish and sprinkle with bread crumbs and remaining ¼ cup parmesan. Bake until the sauce is bubbling, 25 to 30 minutes. Let stand 5 minutes, then serve hot.
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