Tuna Piccadilly With Creamy Italian Spaghetti Slaw Food

PASTA AL TONNO (PASTA WITH TOMATOES AND TUNA) RECIPE

Steps:

• In a large skillet or straight-sided sauté pan, combine oil and garlic. Cook over medium heat, turning garlic cloves occasionally, until garlic is deep golden brown on all sides, about 5 minutes. Using tongs or a slotted spoon, remove garlic from skillet; discard garlic. Add red pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds.
• Add tomatoes, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until oil is emulsified and sauce is thickened slightly, about 10 minutes. Reduce heat to medium-low, add fish sauce (if using) and tuna, and stir gently until just incorporated into sauce, taking care to keep pieces of tuna as intact as possible.
• Meanwhile, in a pot of salted boiling water, cook pasta until just shy of al dente (about 2 minutes less than the package directs). Using tongs, transfer pasta to sauce, along with 1/4 cup (60ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.
• Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed to adjust consistency of sauce. Remove from heat, add parsley, and stir to combine. Season with salt to taste. Serve immediately.

CREAMY TUNA PASTA

Steps:

• Put a large saucepan of water on the stove, and bring to the boil.
• Prepare your ingredients:Flake your tuna into bite-size pieces if necessary.Zest and juice the lemon. Finely chop the dill and garlic.
• Add a teaspoon of salt to the saucepan of boiling water and add your pasta, stirring regularly to ensure it does not stick together.Cook the pasta - check the cooking time on the packet, but test the pasta prior to that to make sure it is cooked to al dente.Whilst the pasta is cooking, prepare your sauce.
• In a frying pan on a medium heat, melt the butter and add your finely chopped garlic. Stir for 1-2 minutes, being careful to not let the garlic burn;
• Add the cream, lemon juice and zest, dill and season with salt and pepper. Cook for 2-3 minutes.
• Once the pasta is cooked, reserve a little of the pasta water for later, and drain your pasta well.
• Add your cooked pasta to the sauce, and toss through to combine.If you need a little extra liquid, add some of the reserved pasta water.
• Add the tuna into the dish. Stir to combine and serve.

TUNA PICCADILLY WITH CREAMY ITALIAN SPAGHETTI SLAW

Steps:

• 1. Break spaghetti into approximately 1-2 inch pieces. Cook spaghetti according to pkg directions. Drain.
• 2. In a large bowl or container, toss slaw mix, cooked spaghetti, cheese and salad dressing.
• 3. Toss in the tuna with the liquid from the can.
• 4. Toss in the sweet relish and any juice that you spoon out of the jar with it. Picadilly is hot and sweet so dill pickles won't do. You can use chopped whole sweet pickles with a tsp of the juice..
• 5. Toss in the Chow Chow. If you can't find this ingredient you can use salsa (medium or hot).
• 6. Add the jalapeno peppers.
• 7. Toss well. Cover and refrigerate at least one hour. Toss before serving. Keeps for at least 3 days in the fridge. If it seems too dry or if you want it a bit creamier toss with up to 6 TBSP water. The pasta will absorb some of the liquid as it sits in the fridge.