SPAGHETTI WITH TUNA AND CAPER SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
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 WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
FRESH TUNA IN A LEMON-CAPER SAUCE
Make and share this Fresh Tuna in a Lemon-Caper Sauce recipe from Food.com.
Provided by lazyme
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 475.8, Fat 25.7, SaturatedFat 12, Cholesterol 124.3, Sodium 344.4, Carbohydrate 5.6, Fiber 0.8, Sugar 2.1, Protein 53.7
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.
FRESH TUNA IN A LEMON CAPER SAUCE
How to make Fresh Tuna In a Lemon Caper Sauce
Provided by @MakeItYours
Categories Fish
Number Of Ingredients 7
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.
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- Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.
- Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.
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