Tuna And Red Onion Spiedini Recipes

TUNA SPIEDINI

Steps:

• For the marinade: Mix together all the marinade ingredients in a medium bowl.
• For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.
• Preheat the oven to 400 degrees F.
• Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.
• Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.

TUNA AND RED ONION SPIEDINI

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper. Grill tuna and onion until tuna is just opaque in center and onion is slightly charred and tender, turning and brushing often with some remaining dressing, about 8 minutes.
• Toss greens and all remaining dressing in medium bowl. Mound salad on plates; top with skewers.

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.

TUNA AND RED PEPPER SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
• Drain pasta. Toss immediately with tuna mixture.

TUNA SPIEDINI

Steps:

• For marinade:.
• Mix together all the marinade ingredients in a medium bowl.
• For the skewers:.
• Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes.
• Bring a medium pot of salted water to a boil over high heat.
• Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes.
• Transfer the green onions to a medium bowl of ice water.
• When the green onions are cool, pat dry with paper towels.
• Trim the stalks and the root end off the fennel.
• Halve the fennel lengthwise, then cut each half into 3 pieces.
• Cut each lemon into 6 pieces.
• Cut the red onion in half from stem to root end.
• Cut each half in half again lengthwise and cut each quarter into thirds.
• There should be 12 pieces of each vegetable.
• Preheat the oven to 400 degrees F.
• Remove the tuna and toss the vegetables in the marinade.
• Thread each skewer starting with a tomato.
• Then begin to thread the green onion starting with the tip of the white end.
• Add a piece of tuna.
• Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer.
• Next add the red onion, and ribbon the green onion around the red onion and the skewer again.
• Next add another piece of tuna, and ribbon the green onion around again.
• Next add a piece of fennel, and ribbon the green onion around for the final time.
• Top with a piece of lemon.
• Center the ingredients on the skewer.
• Place on a baking sheet.
• Sprinkle both sides with salt and freshly ground black pepper.
• Bake for 8 to 10 minutes.
• Serve warm on a bed of rice.

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.

TUNA & RED ONION SALAD

Steps:

• Mix canned tuna (drained) with cooked new potatoes, red onion, capers and a handful of rocket or watercress, and toss with a bought fat-free dressing.