Tuna Bruschetta Pasta Recipes

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

TASTY TUNA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
• Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

TUNA BRUSCHETTA PASTA

Steps:

• Cook pasta according to directions on box.
• In the meantime, add all other ingredients to medium saucepan and simmer for 15 minutes, stirring frequently.
• Add sauce to drained pasta and toss to coat. Serve warm.

BRUSCHETTA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
• Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
• Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
• Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.

BRUSCHETTA WITH POACHED TUNA

Steps:

• Heat 1/2 to 3/4 cup oil (enough to cover tuna) and the lemon slices in a small saucepan over very low heat until warm. Generously salt tuna steak. Poach tuna in oil, turning once, until opaque on the outside but still a bit pink in the center, about 15 minutes. Remove tuna from pan, reserving oil; flake fish with a fork. Pass poaching oil through a fine sieve into a medium bowl; stir in flaked tuna, lemon zest, and capers. Season with pepper. Spoon mixture onto bruschetta slices, and drizzle with some of the poaching oil.

SEARED TUNA ON FETTUCCINE WITH GREEN OLIVES AND ARUGULA

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
• Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
• Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.

TUNA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.