GARLIC LEMON TUNA PASTA
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
- In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
- Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
- Garnish with remaining parsley and serve warm.
Nutrition Facts : Calories 348 kcal, Carbohydrate 44 g, Protein 18 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 241 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 363 kcal, Carbohydrate 25 g, Cholesterol 25 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 1 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FETTUCCINE WITH TUNA, LEMON & FRIED CAPERS
Don't be afraid to pair tuna with strong flavors that can stand up to it. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that. And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean.
Provided by Tony Rosenfeld
Categories Lunch
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil.
- Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.
- Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel-it's fine if a few capers remain in the pan.
- Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.
- Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it's just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.
- Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.
- Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.
Nutrition Facts : ServingSize 4, Calories 610 kcal, Fat 210 kcal, SaturatedFat 3.5 g, TransFat 24 g, Carbohydrate 66 g, Fiber 3 g, Protein 32 g, Cholesterol 35 mg, Sodium 860 mg, UnsaturatedFat 19.5 g
BIGGEST LOSER CREAMY TUNA LEMON AND GARLIC PASTA
Adapted from the Australian Biggest Loser cookbook. Will be posting other recipes using evaporated milk as it's such a wonderful ingredient... the feel of a rich, creamy sauce but a lot lower in fat. Hope you enjoy this! I think you could use other pasta shapes too.
Provided by MrsSPheonix
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta as packet directs then drain and set aside.
- Heat pan over medium heat and spray with olive oil.
- Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
- Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us).
- Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
- Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.
Nutrition Facts : Calories 503.2, Fat 8.5, SaturatedFat 3.5, Cholesterol 59.1, Sodium 490, Carbohydrate 64.7, Fiber 2.9, Sugar 3.2, Protein 39.9
TUNA PASTA W/ GARLIC & LEMON SAUCE
Make and share this Tuna Pasta w/ garlic & lemon sauce recipe from Food.com.
Provided by Jannett Ammons
Categories Tuna
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil pasta until just tender (remember to reserve pasta cooking water).
- Heat oil, garlic and red pepper flakes over medium heat for 3 minutes.
- Remove from heat.
- Add tuna, lemon juice, lemon zest, salt, pepper, 2 tbsp parsley and pasta cooking water.
- Return to low heat for 2- 3 minutes.
- Remove from heat.
- Pour sauce over drained pasta.
- Add remaining parsley.
- Cook over medium heat for 3 minutes.
- Remove from heat and add parmesan.
- Toss well and serve immediately.
LEMONY CANNED TUNA SPAGHETTI (PALEO, GLUTEN-FREE)
Healthy canned tuna spaghetti recipe is lemony, light, and refreshing. With 5 ingredients, this is the best gluten-free pantry meal tuna pasta recipe!
Provided by ChihYu
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Bring a big pot of water to boil and lightly salt the water. Cook the spaghetti, following the package instructions. If going low carb or whole30, see the notes section for alternative methods.
- In the meantime, in a large heat-proof bowl, lightly mash the canned tuna and mix with ingredients from garlic to capers. Set the bowl on the stovetop next to the pasta boiler pot. This will warm up the tuna and the spices in the bowl gently and the tuna stays moist.
- Add the cooked spaghetti into the tuna bowl. Toss and add the freshly chopped herbs. Season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 serving, Calories 359 kcal, Carbohydrate 33 g, Protein 13 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 333 mg, Fiber 1 g, Sugar 1 g
TUNA, GARLIC & CHILLI PASTA
Time 30m
Yield 2
Number Of Ingredients 1
Steps:
- 1. Bring a large pan of salted water to the boil. Add the bucatini and cook according to pack instructions (about 8-9 minutes). 2. Meanwhile, heat 1 tbsp oil in a medium frying pan over a medium heat. Fry the garlic for 1-2 minutes until golden, then add the chilli flakes and tuna and cook for 1-2 more minutes, breaking up the tuna into chunks. Take off the heat, and stir in the remaining 1 tbsp oil, the lemon juice and diced tomatoes. Season and set aside. 3. When the pasta is ready, scoop out a mugful of the cooking water, then drain. Tip the pasta into the frying pan with 3 tbsp cooking water and toss together. Stir in the parsley, then divide between plates. Scatter with the lemon zest and a little finely grated Parmigiano Reggiano if liked, and serve immediately.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2,498kJ 583kcals Fat 18g Saturated Fat 2.6g Carbohydrate 76g Sugars 3.8g Protein 30g Salt 1.3g Fibre 4g 1 of your 5 a day Click here for more information about health and nutrition
FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC
Steps:
- Preheat oven to 400°F.
- Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
- Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
- Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
- While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
- Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.
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- Bring a large pot of salted water to boil. Cook spaghetti until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Remove from heat.
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- Cook pasta according to the packet in salted water. Drain the pasta once cooked al dente and reserve some pasta water
- Place a skillet on medium heat, add butter and olive oil then leave to melt. Add the grated garlic, stir for about 30 seconds to release the fragrance.
- Followed by the Italian seasoning, bouillon powder, chilli flakes, half cup of pasta water and lemon juice, stir to combine and bring to boil for another 1 minute.
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- Heat 1 tablespoon reserved tuna oil in a large nonstick skillet over medium-high. Add beans; cook, undisturbed, until beginning to sizzle and turn light golden, about 2 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
- Reduce heat to medium; stir in arugula, salt, pepper, and 1 cup reserved cooking water. Bring to a simmer and cook, stirring often, until arugula wilts, about 1 minute. Add pasta and 1 tablespoon lemon juice, tossing to coat and warm pasta. Add more cooking water as needed until sauce is glossy. Remove from heat; stir in flaked tuna and remaining tablespoon reserved oil.
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