Rotini With Wild Tuna Lemon And Olives Recipes
ROTINI WITH WILD TUNA, LEMON AND OLIVES
Steps:
- Place Wild Planet tuna and juices from the cans into a large bowl.
- Flake with a fork to separate tuna into bite size pieces.
- Cook the pasta in a large pot of generously salted water following package directions, drain.
- Meanwhile, heat the olive oil in a medium sauté pan over medium heat.
- Add the onions and cook, stirring frequently, until tender and lightly browned.
- Stir in the lemon zest and juice, garlic, capers, olives and tuna with juices.
- Heat through and season with salt and pepper to taste.
- Toss the tuna sauce with the hot cooked rotini and sprinkle with parsley.
Nutrition Facts : ServingSize 4
TUNA ROTINI SALAD
This was given to me by a Marine mom to put in our cookbook that we are selling to raise funds to send care packages to the troops. I tried it out one HOT Texas night and it was too good not to post! I hope you like it...
Provided by Troop Angel
Categories Tuna
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil Rotini noodles according to package directions.
- Rinse in cold water to cool.
- Blend thoroughly tuna, mayonnaise, vegetable soup mix, carrots, celery and black olives.
- Serve immediately, or place in refrigerator to cool and serve cold.
- If refrigerated for a couple hours, you may need to add more mayo or a little milk to make this creamy.
- Enjoy!
Nutrition Facts : Calories 817.7, Fat 25.9, SaturatedFat 4.3, Cholesterol 47.6, Sodium 1253.3, Carbohydrate 109.2, Fiber 5.5, Sugar 9.4, Protein 36.5
TUNA ROTINI
This is a simple recipe that can be made with mostly canned and dry ingredients for those times when you don't have anything set out for dinner.
Provided by Michael Coley
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Boil the pasta following the instructions on the package.
- Drain the pasta, then return it to the pot and mix in the Cream of Mushroom soup, tuna, half of the parmesan cheese, and about 2/3 of the cheddar cheese.
- Pour the mixture into a 9x13 glass dish, then sprinkle the remaining cheeses and bread crumbs over the top.
- Cook at 350°F for 15 minutes, then (optionally) turn on the broiler for a couple minutes to brown the top, watching it closely to make sure it doesn't burn.
Nutrition Facts : Calories 425.5, Fat 13.8, SaturatedFat 5.8, Cholesterol 33.8, Sodium 757.7, Carbohydrate 50.7, Fiber 2, Sugar 2.5, Protein 23.4
TUNA PASTA SALAD
My own recipe for a delicious, cold salad made with multicolored rotini, canned tuna, onions, celery and carrots. It's wonderful in the summer as a light dinner served with blueberry or pineapple muffins. The secret is to used canned tuna in vegetable oil rather than water--it makes a more moist, delicate salad overall.
Provided by Tropical Texan
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large 3 qt pot, mix can of chicken broth with enough water to cook pasta. Add 2 t. salt to pot. Put in package of rotini and follow package directions for MINIMUM cook time. Drain pasta immediately and flush with cold water until all pasta is cool and has stopped cooking entirely. Set aside.
- In a large mixing bowl, combine mayonnaise with dill, pepper, and lemon juice.
- Add pasta to mayonnaise mixture.
- Drain can of tuna completely and add to pasta.
- Add chopped onions, celery, and carrots.
- Stir well until everything is combined.
- Refrigerate for at least two hours; add salt to taste and stir.
Nutrition Facts : Calories 971.2, Fat 38.9, SaturatedFat 6.1, Cholesterol 38.2, Sodium 2451.5, Carbohydrate 111.2, Fiber 4.7, Sugar 9.8, Protein 43.1
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