Tuna Spaghetti Food

SPAGHETTI WITH TUNA AND CAPERS

Steps:

• Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
• Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

TUNA SPAGHETTI

Steps:

• Cook the pasta according to the packet instructions.
• Heat up the oil in a pan, then chop the garlic and achovy fillets and add them to the pan.
• Cook the garlic and anchovy for about 30 seconds, the anchovy will completely melt away.
• Chop the cherry tomatoes, and add them to the pan together with the capers. Leave to cook until the tomatoes will become mushy, that should not take longer than 4-5 minutes.
• Toss in the pasta, lemon juice, flaked tuna, Italian herbs and parsley, give it a good stir, and remove from the heat.
• Serve hot!

TUNA SPAGHETTI CASSEROLE RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Coat a 1 1/2- to 2-quart casserole dish with cooking spray and set aside.
• In a large bowl, combine the cooked spaghetti, tuna, and pimiento.
• In a large saucepan, combine soup, milk, and cheese. Heat and stir until cheese is melted.
• Add the tuna and spaghetti mixture and combine thoroughly.
• Transfer to the prepared casserole dish and scatter the crushed potato chips evenly on top.
• Bake for 30 minutes until bubbly and the cheese is melted. Remove from oven and let cool for 5 minutes.
• Serve and enjoy!

TUNA, TOMATOES AND SPAGHETTI

Steps:

• Heat garlic in oil until lightly golden. Add tomatoes and their juices and heat for 20 minutes over low heat until tomatoes are really tender and almost melted. Crumble tuna into smaller pieces and add to tomato sauce. Simmer just to warm the tuna through; you don't want to boil the tuna. Transfer spaghetti to serving bowl and mix in tuna, tomatoes, parsley; and salt & pepper.

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.

TASTY TUNA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
• Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES

Steps:

• Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
• Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

SPAGHETTI WITH TUNA AND CAPER SAUCE

Steps:

• Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
• Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
• Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.

TUNA, CAPER & CHILLI SPAGHETTI

Steps:

• Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
• Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
• Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

SPAGHETTI WITH TUNA, LEMON, AND BREADCRUMBS

Steps:

• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
• Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.

TUNA PASTA

Steps:

• Heat the olive oil in a small saucepan and add the onion; saute onion until it is translucent, 2-3 minutes, then add tomatoes and garlic; season to taste with salt, pepper and red-pepper flakes and boil over medium heat for 10-12 minutes until thickened somewhat; add basil and simmer 2 more minutes; add tuna, turn off heat and allow to 'sit' (flavours will blend) for 5 minutes.
• This makes a very thick, flavourful sauce (you can thin with a little boiling water or some of the pasta cooking water if it's too thick for your liking).
• Distribute pasta amongst 4 plates and top with sauce; pass grated parmesan cheese at the table or, alternatively, toss pasta and sauce together, then serve, passing grated cheese.
• Note: If you don't want your sauce to be as 'chunky', you can puree the tomatoes before using.

TUNA SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions.
• Combine cooked, drained spaghetti with soup, milk and tuna.
• Put in a 2 quart casserole coated with cooking spray.
• Top with Stove Top Stuffing.
• Bake at 350 degrees for 30-35 minutes or until heated through.
• Add onion or other seasonings to individual tastes.