Tuna And Linguine Toss Recipes

TUNA AND LINGUINE TOSS

Tuna and Linguine Toss image

Looking for a hearty skillet dinner made using Frozen Whole Green Beans? Then serve this meal made using pasta, veggies and tuna - ready in 30 minutes!

Provided by Pillsbury Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

8 oz. uncooked linguine
1 1/2 cups frozen whole green beans
1 1/2 cups fresh baby carrots, cut in half lengthwise if large
1/2 cup purchased pesto
2 tablespoons finely chopped red onion
2 (6-oz.) cans albacore tuna in spring water, drained, flaked
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

Cook linguine in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
Meanwhile, cook green beans and carrots together as directed on green bean package. Drain.
Add warm vegetables, pesto and onion to linguine; toss to mix. Add tuna; stir gently to mix. Sprinkle with cheese.

Nutrition Facts : Calories 535, Carbohydrate 55 g, Cholesterol 35 mg, Fat 4, Fiber 5 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 3/4 Cups, Sodium 940 mg, Sugar 6 g

LINGUINE WITH TUNA AND TOMATOES

Linguine with Tuna and Tomatoes image

Consider this 20-minute pasta dish your new weeknight life-saver. Lighter and more flavorful than traditional tuna-noodle casserole, it comes together in a pinch and is filled with fresh cherry tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

8 oz uncooked linguine
1/2 cup crumbled feta cheese (2 oz)
2 cups cherry tomatoes, quartered, or coarsely chopped tomatoes
1 can (12 oz) solid white tuna in water, drained, flaked
2 tablespoons chopped fresh parsley
2 tablespoons olive, canola or soybean oil
1 clove garlic, finely chopped
1/4 teaspoon salt

Steps:

In 3-quart saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan.
Reserve 2 tablespoons of the feta cheese for garnish. Add remaining feta cheese and remaining ingredients to linguine; toss to mix. Sprinkle with reserved feta cheese.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 35 mg, Fat 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g

LINGUINE WITH TUNA PUTTANESCA

Linguine with Tuna Puttanesca image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
One 28-ounce can San Marzano tomatoes
4 basil leaves, torn, plus more for garnish
One 5-ounce can albacore tuna packed in olive oil
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams

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