EASY TUNA PRIMAVERA
Creamy pasta with tuna and colorful vegetables makes for a winning, skillet-easy combination!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat milk, hot water, butter, contents of uncooked pasta and sauce mix pouches (from Tuna Helper box), carrots and tuna to boiling over high heat, stirring occasionally.
- Reduce heat. Cover; simmer 5 minutes, stirring occasionally.
- Stir in broccoli and mushrooms. Cover; simmer about 5 minutes or until vegetables are tender. Remove from heat; let stand covered 5 minutes (sauce will thicken as it stands).
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 9 g, TransFat 0 g
TUNA PRIMAVERA
Transform a can of tuna into a tasty pasta dish for four in only 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
- Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
- In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.
Nutrition Facts : Calories 640, Carbohydrate 47 g, Cholesterol 125 mg, Fat 6 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 21 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 770 mg, Sugar 5 g, TransFat 1 g
LINGUINE WITH TUNA PUTTANESCA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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
PRAWN AND TUNA LINGUINE
Inspired by my time cooking with Nonna Rosanna, this sweet and sour pasta is an absolute joy, and uses prawns and their heads for maximum flavour. I'm using her trick of washing sliced onions to make them milder, and that moisture also helps to add extra sweetness as they cook, before we add vinegar for contrast.
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Peel and finely slice the onions and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein. Steep the saffron in a splash of boiling water and the vinegar. Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the tuna into erratic 1-centimeter (3/8-inch) chunks, and finely chop the top, leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.
TUNA PASTA PRIMAVERA
Make and share this Tuna Pasta Primavera recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain but reserve 3 tablespoons of the cooking water.
- While pasta cooks, combine asparagus and peas in a steamer basket over boiling water; cover and steam 3-4 minutes or until asparagus is crisp-tender. Drain.
- Combine steamed vegetables, onions, salt, and oil in a large bowl.
- Add pasta, pasta cooking water, tomato, and lemon juice; toss well.
- Add tuna; toss.
- Sprinkle with pepper and serve.
Nutrition Facts : Calories 281, Fat 5.3, SaturatedFat 1.2, Cholesterol 56.9, Sodium 440.2, Carbohydrate 36, Fiber 4.5, Sugar 4.2, Protein 23
TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY
Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
- Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
- Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
- Add the tuna and cook for another minute.
- Toss in the cooked pasta.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams
LINGUINE WITH TUNA SAUCE
An authentic Italian pasta dish perfect for a relaxed bite with friends
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
- Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.
Nutrition Facts : Calories 615 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
LINGUINE PRIMAVERA
Categories Garlic Mushroom Pasta Tomato Vegetable Sauté Dinner Squash Zucchini Spring Summer Noodle Broccoli Rabe Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
- Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.
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