Linguine And Tuna With Spicy Orange Sauce Recipes

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LINGUINE WITH BLOOD ORANGE AND TUNA



Linguine With Blood Orange and Tuna image

Provided by Oliver Schwaner-Albright

Categories     dinner, pastas, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 8

12 blood oranges
1/2 cup olive oil, plus more as needed
6 cloves garlic, minced
Salt
8 ounces Italian oil-packed tuna, drained and broken into chunks
1 1/2 pounds linguine
1 teaspoon minced fresh parsley
Freshly ground black pepper

Steps:

  • Remove the skin and pith of 10 oranges, then halve crosswise and break into sections. In a large sauté pan over medium-low heat, combine 1/2 cup olive oil, garlic and a pinch of salt. Sauté until garlic begins to soften.
  • Add half of the orange sections, mashing them a little with a fork. When the liquid starts to bubble, add the tuna, mashing it slightly with a fork so that the mixture has both paste and distinct chunks of tuna and orange. When the liquid bubbles again, squeeze in the juice of the 2 remaining oranges. Bring to a simmer and remove from heat.
  • Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente. Drain the pasta and return the sauce to medium-high heat. Add the parsley, additional olive oil as desired and remaining orange sections. Season with salt and pepper to taste. Add the linguine and toss to mix well.

Nutrition Facts : @context http, Calories 786, UnsaturatedFat 18 grams, Carbohydrate 117 grams, Fat 23 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1013 milligrams, Sugar 28 grams

TUNA WITH ORANGE, GINGER, AND LEMONGRASS SAUCE



Tuna with Orange, Ginger, and Lemongrass Sauce image

Categories     Citrus     Fish     Ginger     Sauté     Tuna     Spring     Lemongrass     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

2 tablespoons plus 3/4 cup fresh orange juice
1 teaspoon cornstarch
2 tablespoons olive oil
1/4 cup finely chopped onion
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh lemongrass*
1 tablespoon minced garlic
1/4 teaspoon dried crushed red pepper
1/4 cup chicken stock or canned low-salt chicken broth
1 tablespoon soy sauce
4 6- to 7-ounce tuna steaks
Additional olive oil
8 teaspoons sesame seeds

Steps:

  • Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper. Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.

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