Pasta With Fresh Tuna And Mint Recipes

SPAGHETTI WITH TUNA-MINT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
• Stir the tuna, shallots and red pepper flakes together in a large bowl. Season with salt, pepper. Stir in the cooked pasta, the reserved 3/4 cup pasta cooking water and mint.
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SPAGHETTI WITH TUNA, MINT AND CAPERS.

Steps:

• Put the water onto boil for the pasta, add salt once the water starts boiling.
• Rinse the capers under cold running water to remove the salt.
• Then put the capers, the mint and drained tuna into a food processor or blender ( I used a hand held mixer)
• Add the olive oil, the juice from the lemon, plus some grated lemon rind and season with freshly ground pepper.
• Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
• When the pasta is almost cooked remove a cup of the cooking water. Add half of this water to the ingredients for the dressing and pulse a few times until you have a rough sauce. (you don't want it to be too smooth)
• Once the pasta is done cooking, drain it and return it to the pan with the dressing.
• Add the rest of the saved pasta cooking water and mix everything together until the sauce starts to look creamy.
• Serve immediately with a few whole capers and a bit of mint sprinkled on top.Buon Appetito!

PASTA SALAD WITH TUNA, CHICKPEAS, AND LEMON-MINT DRESSING

Steps:

• Bring a bit pot of salted water to a boil; add in pasta and cook according to package directions for al dente; adding peas during the last 5 minutes of cooking; drain the pasta and peas, then rinse briefly to cool; set aside in a colander to drain completely.
• Meanwhile, combine lemon zest, 3 tablespoons lemon juice, broth, 2 tablespoons chopped mint, parsley, and shallots in a big bowl.
• Season with salt and pepper to taste.
• Slowly drizzle in the olive oil, whisking constantly, to form and emulsified vinaigrette.
• Add the pasta and peas to the vinaigrette along with the tuna and chickpeas.
• Toss well; season with salt and pepper, and refrigerate for at least 1 hour or up to overnight.
• Before serving, add more lemon juice, salt, and pepper; stir in the sliced mint.

EASY PASTA WITH TUNA AND TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
• Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
• Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

PASTA WITH MINT AND PARMESAN

Steps:

• Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
• Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

PASTA WITH MINT, BASIL AND FRESH MOZZARELLA

Steps:

• In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden, about 3 minutes. Transfer to a plate to cool.
• In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to make a smooth paste. Taste and adjust salt and chile flakes if needed.
• Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at room temperature while boiling the pasta.
• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Use a mug to scoop out approximately 1/2 cup pasta water, then drain pasta. Transfer pasta to a serving bowl.
• To serve, toss pasta with sauce and marinated mozzarella, adding a little of the reserved pasta water if the mixture looks dry. (It's O.K. if the mozzarella melts slightly while you're tossing.) Top with pine nuts, torn basil and mint, black pepper, Parmesan and another drizzle of oil to serve.

PASTA WITH FRESH TUNA AND MINT

Steps:

• Add 4 tablespoons oil and the onion to a large skillet.
• Cook over low heat until the onion is tender, about 10-12 minutes.
• Add in the tomatoes and salt/pepper to taste; cook over medium heat, partly covered, until the juices thicken and a sauce forms, about 15 minutes.
• Cut the tuna into ½-inch dice; season with salt and pepper.
• Add the remaining 2 tablespoons oil to a separate medium-size skillet, over medium heat.
• Add in tuna and toss until the tuna is cooked on the surface but still pink at the center.
• When the sauce has thickened, add the tuna, mint, and garlic; cook for 2-3 minutes, or until tuna is just cooked.
• Cook the conchiglie rigate in a large pot of salted boiling water until al dente; drain well; place pasta in a serving bowl, add the sauce and toss gently; serve immediately.