Mediterranean Tuna Capellini Recipes

MEDITERRANEAN TUNA CAPELLINI

Mediterranean Tuna Capellini image

Not far from Tampa, Florida, is a waterfront city rich with Greek influence called Tarpon Springs. This is a dish based on a dish I once tried at a local eatery. It really gives a Mediterranean taste.

Provided by thedailygourmet

Categories Seafood Fish Tuna

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound capellini pasta
3 lemons, zested and juiced
¼ cup extra-virgin olive oil
½ cup grated Parmesan cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
½ teaspoon salt
1 pinch crushed red pepper flakes, or to taste
1 (5 ounce) can tuna packed in oil
½ (15.5 ounce) can cannellini beans, drained and rinsed

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

Nutrition Facts : Calories 410.1 calories, Carbohydrate 53.1 g, Cholesterol 9.7 mg, Fat 15.4 g, Fiber 6.8 g, Protein 19 g, SaturatedFat 2.8 g, Sodium 602.7 mg, Sugar 1.4 g

CAPELLINI WITH CLAMS

Capellini with Clams image

Depending on personal taste, you can add hot chili flakes, lemon juice, or lemon zest to this recipe.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 1/2 pounds very small clams, such as New Zealand cockles, scrubbed
1/3 cup dry white wine
1 cup fish stock or clam juice
12 ounces capellini pasta
4 tablespoons chopped parsley leaves
Salt and pepper

Steps:

In a large pot, bring salted water to a boil for the pasta.
In a large skillet, heat the olive oil over medium-high heat, then add the garlic and saute until golden, about 2 to 3 minutes. Add the clams, white wine, and stock and cover. Allow to boil until the clams open, about 4 to 5 minutes.
Meanwhile, boil the capellini in the water until al dente. When all the clams have opened, discard the unopened ones. Stir the capellini and three tablespoons of parsley into the pan juices. Season with salt and pepper. Serve on a platter with the clams and sprinkle with remaining parsley.

TUNA FISH SAUCE ON CAPELLINI

Tuna Fish Sauce on Capellini image

This is a great Friday night supper. The recipe is from an Italian friend whose family came from Abruzzi.

Provided by Mamie37

Categories Tuna

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium onion, minced
1 carrot, grated
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can chunk tuna in vegetable oil
1 tablespoon chopped Italian parsley
1 teaspoon dry basil
1 lb capellini (angel hair)
freshly grated parmesan cheese
freshly grated black pepper

Steps:

Saute onion and carrot in oil until just brown.
Add tomatoes, parsely, and basil.
Cook on low flame until vegetables are soft (30 minutes).
Add tuna and simmer for 15 minutes.
Cook pasta as directed on package.
Drain, and add pasta to skillet, and coat with sauce.
Serve with Parmesan, and fresh black pepper.

Nutrition Facts : Calories 480.4, Fat 10.6, SaturatedFat 1.7, Cholesterol 10.2, Sodium 496.1, Carbohydrate 67.9, Fiber 4.9, Sugar 7.5, Protein 27.8

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