SPAGHETTI WITH TUNA, MINT AND CAPERS.
This recipe from the Aeolian Islands is a no-cook recipe, meaning you only cook the pasta. The combination of tuna, capers and mint mixed in lemon juice and olive oil gives this dressing a lot of flavour and the result is so fresh and summery.
Provided by Jacqueline De Bono
Categories Main Course
Time 30m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 576 kcal, ServingSize 1 serving
SPAGHETTI WITH SPICY TUNA MARINARA SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.
- Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
- Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams
SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
TUNA STEAKS WITH MINT SAUCE
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
- Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.
EASY PASTA WITH TUNA AND TOMATO SAUCE
This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.
Provided by barbara
Time 30m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 919.4 calories, Carbohydrate 94.4 g, Cholesterol 49.5 mg, Fat 46.5 g, Fiber 7.8 g, Protein 37.9 g, SaturatedFat 7.2 g, Sodium 1301.2 mg, Sugar 8.7 g
SPAGHETTI WITH ITALIAN TUNA
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
- While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
- Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams
SPAGHETTI WITH TUNA AND LEMON
Make and share this Spaghetti With Tuna and Lemon recipe from Food.com.
Provided by Wendys Kitchen
Categories Tuna
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti in boiling salted water until al dente.
- Meanwhile heat oil in pan and add garlic and parsley and cook 1-2 minutes.
- Add anchovies, chilli, tuna and continue to cook until heated through.
- Add lemon juice and turn off heat.
- Drain spaghetti, return to saucepan and add butter and tuna mixture. Stir well.
- Add parmesan, pepper and salt if needed.
Nutrition Facts : Calories 921, Fat 38.4, SaturatedFat 18.1, Cholesterol 76.6, Sodium 402.9, Carbohydrate 108.7, Fiber 4.8, Sugar 3.2, Protein 34.1
NO-COOK TOMATO-TUNA SAUCE WITH SPAGHETTI
Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the pasta is just cooked, toss it all together with a generous shower of grated Parmesan, which thickens and emulsifies the sauce, plus oil-packed tuna for a jolt of brininess and protein.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- In a large heatproof bowl, combine tomatoes, 1/2 cup oil, garlic, basil, vinegar, and red-pepper flakes. Season generously with salt. Let stand up to 1 hour; remove and discard garlic.
- Cook pasta in a large pot of generously salted water according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
- Immediately transfer pasta to bowl with tomatoes; add tuna, cheese, and remaining 2 tablespoons oil. Toss well to combine, adding pasta water as needed to create a silky sauce. Serve with more cheese and basil.
PASTA WITH FRESH TUNA AND MINT
Make and share this Pasta With Fresh Tuna and Mint recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 824.6, Fat 28.9, SaturatedFat 4.7, Cholesterol 43.1, Sodium 67.2, Carbohydrate 107, Fiber 17.3, Sugar 9.1, Protein 38.3
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