Tuna And Vegetable Fettuccine With Lemon Breadcrumbs Recipes

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TUNA AND VEGETABLE FETTUCCINE WITH LEMON BREADCRUMBS



Tuna and Vegetable Fettuccine with Lemon Breadcrumbs image

Both easy and inexpensive, tuna-noodle casserole stretched proteins and carbohydrates to the limits and fed at least a generation of American kids very well. Canned tuna will never go away, but fresh tuna has joined it as a culinary staple, and it stars in this deconstructed version of the classic. All the elements that make tuna casserole so appealing and comforting are here, just slightly rearranged. And there's no need to serve this on a cafeteria tray: It's good enough for your best china.

Yield Makes 6 servings

Number Of Ingredients 10

7 tablespoons butter
1 tablespoon grated lemon peel
2 cups fresh breadcrumbs
2 cups whipping cream
8 ounces cherry tomatoes, halved
1 cup frozen petite peas, thawed
1 pound fresh tuna, cut into 1/2-inch pieces
1 pound fresh fettuccine
1 cup freshly grated Parmesan cheese
2 tablespoons fresh minced parsley

Steps:

  • Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper.
  • Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.

ONE-PAN CREAMY TUNA PASTA



One-Pan Creamy Tuna Pasta image

This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 11

2 tablespoons unsalted butter
8 ounces cavatappi or other short spiral pasta
1 3/4 cups low-sodium chicken broth
1 cup thinly sliced shallots (from 3 to 4)
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces (3 cups)
5 ounces baby arugula (4 packed cups)
1/2 cup freshly grated Parmesan, plus more for serving
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice
2 cans (5 ounces each) oil-packed tuna, drained
Extra-virgin olive oil, for drizzling

Steps:

  • Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.
  • Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.

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