Penne With Tuna And Red Onion Recipes

PENNE WITH TUNA AND RED ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
• Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
• Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

PENNE WITH SPICED TUNA SAUCE

Steps:

• Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley.

PENNE WITH TUNA AND RED ONION

Steps:

• 1. In a large pot of boiling water cook pasta according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
• 2. Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
• 3. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

PENNE WITH TUNA, CHERRY TOMATOES AND OLIVES

Steps:

• Cook the pasta according to the package instructions in a large pan of lightly salted boiling water. Once it achieves an al dente consistency, drain the pasta well.
• Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the tuna and cook, stirring occasionally, for 2 to 3 minutes until seared. Remove the fillets from the pan and set them aside.
• Return the pan to high heat, and add the remaining oil, garlic, chiles and anchovies. Cook, stirring, for 1 minute.
• Add in the tomatoes and olives, and cook, stirring occasionally, for an additional 5 minutes or until the tomatoes are slightly softened.
• Incorporate the hot pasta and tuna to the pan, and gently toss the ingredients. Drop in the basil leaves and season the dish with salt and pepper, to taste. Serve immediately.

PENNE WITH TUNA AND PEAS IN TOMATO SAUCE

Steps:

• Bring a pot of water to boil for cooking the penne.
• Mince garlic and sauté in hot oil in a nonstick skillet for about 30 seconds. Add hot pepper flakes and sauté for 15 seconds.
• Add wine and cook quickly to reduce by half.
• Add tomatoes and tomato paste; reduce heat and simmer gently.
• When water boils, add penne and cook according to package directions.
• Cut tuna into bite-size chunks. Add to tomato sauce with peas. Cook 5 minutes, until tuna is cooked.
• When penne is cooked, drain and serve with the tuna-pea sauce.

PENNE WITH TUNA, BASIL, AND LEMON

Steps:

• Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
• Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.

CHILLED PENNE WITH TUNA AND JAPANESE MUSHROOMS

Steps:

• Place a large pot of water over high heat, add the salt, and bring to a boil. Put all the mushrooms in a fine-mesh sieve that will fit in the pot. Place the sieve in the pot, making sure the mushrooms are completely submerged in the water. Cook the mushrooms for 30 seconds. Remove the mushrooms and set aside. (Don't discard the cooking water.)
• Return the water to a boil. Add the pasta and cook, following package instructions. Once cooked, rinse the pasta under cold running water until chilled, then drain well. Set aside.
• Combine the mayonnaise, mustard, lemon juice, pepper, sugar, and 1 tablespoon of the reserved tuna oil in a bowl and mix well to make the dressing.
• Add 1/4 cup of the dressing to the cooked pasta. Mix until the pasta is evenly coated, salting to taste, then divide the pasta among 4 plates.
• In another bowl, combine the tuna, mushrooms, celery, and onion with the remaining dressing. Top the pasta with the tuna and vegetables, then garnish with the arugula and minced chives.

PENNE WITH FENNEL AND TUNA

Steps:

• In a large pot, bring 3 quarts of unsalted water to a boil. Add fennel, bring water back to a boil, and cook for 3 minutes. Remove fennel with a slotted spoon, and reserve cooking liquid in pot.
• Heat olive oil in a skillet until hot but not smoking. Add onion, and saute it for one minute. Then add garlic and cook for 10 seconds. Add the drained fennel, the tuna (crumbled into one-inch pieces) with its juices, parsley, pepper and salt. Combine well, and transfer mixture to a bowl large enough to hold the cooked pasta.
• Bring fennel cooking liquid back to a boil, and add pasta. Return liquid to a boil, and continue to boil pasta for about 8 minutes, or until of desired tenderness.
• Add 1/2 cup of the pasta cooking liquid to tuna and fennel mixture. Drain pasta, and add it to the bowl. Toss well and serve.