Healthy Super Quick Tuna Pasta à La Provencal Recipes

PROVENCAL TUNA SANDWICHES

Steps:

• Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
• Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
• Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

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.

PROVENCAL TUNA BURGER

Steps:

• Put the olives, red peppers, cucumber, garlic, onion and vinegar in a medium bowl; season lightly with salt and toss to combine. Set aside at room temperature.
• Put 1 of the buns in a food processor and pulse to make coarse crumbs.
• Put the mayonnaise, mustard and egg whites in a large bowl and use a fork to combine. Add the tuna and 1/2 cup of the breadcrumbs (save the rest for another use) and season with salt and pepper. Toss well to combine without breaking up the tuna too much. Divide into 4 patties, each about 1/2 inch thick and 4 inches across. Put on a wax-paper- or plastic-wrap-lined plate and chill for 20 minutes.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side.
• Spread 1 teaspoon sun-dried tomato tapenade on each bottom bun and top with a tuna burger. Top with 2 to 3 basil leaves and about 1/3 cup reserved olive-and-cucumber salad and cover with the top buns. Serve.

TUNA PROVENCAL SANDWICHES

Steps:

• Trim stems from broccoli heads and steam heads until they are tender but still firm, about 5 minutes, depending on size. Drain and cut into bite-size pieces. Drain again.
• Combine broccoli, tuna, olives, onion, marjoram, vinegar, yogurt and mayonnaise and mix well.
• Spread each slice of bread with 1 1/2 teaspoons of mustard.
• Place three slices of tomato on three slices of bread. Top with tuna mixture and remaining bread.

TUNA SANDWICHES PROVENCAL

Steps:

• Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
• Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
• Add tuna to mayonnaise mixture and stir to combine.
• Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.

QUICK BEEF PROVENCAL

Steps:

• Combine carrots and 1 tablespoon wine in a bowl; microwave, covered, until carrots are nearly tender, 3-6 minutes.
• Pat meat dry with paper towels and season with salt and pepper.
• Heat oil in a large skillet over med-high heat until just smoking.
• Cook meat until browned, 3-5 minutes per side; add in onion and cook until just softened, about 3 minutes.
• Stir in flour and garlic; cook until flour is absorbed and garlic is fragrant, about 1 minute.
• Add remaining wine and simmer until thickened, about 2 minutes.
• Stir in broth, tomatoes, olives, rosemary, and carrots and simmer until sauce is thickened and meat is tender, about 15 minutes.
• Season with salt and pepper to taste and serve.

HEALTHY TUNA PASTA

Steps:

• Boil the penne with the leek in a large pan of salted water following pack instructions, until al dente.
• Meanwhile, heat the oil in a large pan over a medium-high heat and fry the tomatoes for a few minutes, until they start to burst and soften. Add the sweetcorn and cook for 2-3 mins to heat through. Drain the pasta and leeks, reserving a little of the pasta water. Tip the drained pasta and leeks into the pan with the tomatoes, then toss through the ricotta and tuna.
• Season with plenty of black pepper. If you want to loosen the consistency, stir in some of the reserved pasta water along with the chopped basil. Serve scattered with the whole basil leaves.

PROVENCAL TUNA MELT

Steps:

• Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.
• Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.
• Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.

TUNA SALAD PROVENCAL

Steps:

• In a mixing bowl, combine vinegar, basil, mustard, garlic, salt, sugar and pepper. Whisk in olive oil.
• Steam beans until tender. Drain.
• Add beans, fennel, red pepper and scallions to bowl and toss gently.
• Arrange arugula on plates. Spoon salad over greens and top with crumbled tuna. Garnish with olives.

TIAN A LA PROVENCAL (RUSTIC VEGETABLE TART)

Steps:

• PREHEAT oven to 400°F Thinly slice potatoes, tomato, onion and zucchini.
• ARRANGE vegetables in a shallow baking dish, alternating each.
• PUT the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
• ARRANGE the rosemary sprigs on top of the vegetables and bake for 30 to 40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.