Tuna Pasta W Garlic Lemon Sauce Recipes

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GARLIC LEMON TUNA PASTA



Garlic Lemon Tuna Pasta image

Garlic Lemon Tuna Pasta is a 10-minute meal loaded with Mediterranean flavor. You can make it with basic pantry ingredients - a meal the family will love!

Provided by Yumna Jawad

Categories     Dinner     Entree

Time 10m

Number Of Ingredients 9

8 ounces spaghetti (or other pasta)
2 tablespoons olive oil
3 garlic cloves minced
2 pouches 2.6 ounces tuna in olive oil
1 tablespoon lemon juice (plus zest)
Salt & pepper to taste
2 tablespoons capers
2 tablespoons fresh parsley chopped (divided)
Grated parmesan (for serving)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
  • In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
  • Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
  • Garnish with remaining parsley and serve warm.

Nutrition Facts : Calories 348 kcal, Carbohydrate 44 g, Protein 18 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 241 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TUNA & LEMON PASTA



Tuna & lemon pasta image

Whip up a delicious tuna and lemon pasta in less than 25 minutes

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Pasta, Supper

Time 25m

Number Of Ingredients 7

350g pasta shells
200g pack trimmed fine beans , cut into short lengths
200g can tuna in oil
grated zest of a lemon
1 heaped tbsp small capers
generous pinch of chilli flakes
olive oil for drizzling

Steps:

  • Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
  • Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.

Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

TUNA AND LEMON PASTA



Tuna and Lemon Pasta image

Light and fresh. Perfect for a warm summer day.

Provided by Nicole Burnham

Categories     Seafood     Fish     Tuna

Time 22m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package whole-wheat spaghetti
2 (7 ounce) cans albacore tuna in water, drained and flaked
1 cup crumbled feta cheese
¼ cup chopped red onion
¼ cup chopped fresh dill, or to taste
2 tablespoons red pepper flakes
1 lemon, zested and juiced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  • Transfer spaghetti to a large bowl; add flaked tuna, feta cheese, red onion, dill, red pepper flakes, lemon zest, and lemon juice to the bowl and toss.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 62.9 g, Cholesterol 65.2 mg, Fat 12.6 g, Fiber 11.4 g, Protein 33.4 g, SaturatedFat 7.1 g, Sodium 727.2 mg, Sugar 5.1 g

EASY PASTA WITH TUNA AND TOMATO SAUCE



Easy Pasta with Tuna and Tomato Sauce image

This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.

Provided by barbara

Categories     Seafood     Fish     Tuna

Time 30m

Yield 2

Number Of Ingredients 11

½ (16 ounce) box penne
1 (5 ounce) can tuna, packed in olive oil, drained
¼ cup olive oil, divided
¼ cup finely chopped fresh basil
½ large organic lemon, juiced and zested
salt and ground black pepper to taste
1 ounce canned anchovy fillets, drained
2 teaspoons capers
1 clove garlic, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ bunch fresh parsley, finely chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
  • Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
  • Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

Nutrition Facts : Calories 919.4 calories, Carbohydrate 94.4 g, Cholesterol 49.5 mg, Fat 46.5 g, Fiber 7.8 g, Protein 37.9 g, SaturatedFat 7.2 g, Sodium 1301.2 mg, Sugar 8.7 g

BIGGEST LOSER CREAMY TUNA LEMON AND GARLIC PASTA



Biggest Loser Creamy Tuna Lemon and Garlic Pasta image

Adapted from the Australian Biggest Loser cookbook. Will be posting other recipes using evaporated milk as it's such a wonderful ingredient... the feel of a rich, creamy sauce but a lot lower in fat. Hope you enjoy this! I think you could use other pasta shapes too.

Provided by MrsSPheonix

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil flavored cooking spray
300 g fusilli
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 (185 g) can evaporated milk (I use Light n Creamy)
1 (425 g) can tuna in water, drained, flaked
salt and pepper (we skipped the salt)
1/4 cup fresh parsley, chopped
1 tablespoon parmesan cheese (to serve)
1 tablespoon capers (optional)

Steps:

  • Cook pasta as packet directs then drain and set aside.
  • Heat pan over medium heat and spray with olive oil.
  • Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
  • Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us).
  • Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
  • Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.

Nutrition Facts : Calories 503.2, Fat 8.5, SaturatedFat 3.5, Cholesterol 59.1, Sodium 490, Carbohydrate 64.7, Fiber 2.9, Sugar 3.2, Protein 39.9

TUNA PASTA W/ GARLIC & LEMON SAUCE



Tuna Pasta w/ garlic & lemon sauce image

Make and share this Tuna Pasta w/ garlic & lemon sauce recipe from Food.com.

Provided by Jannett Ammons

Categories     Tuna

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb penne pasta
1/4 cup olive oil
3 cloves garlic, thickly sliced
1/4 teaspoon crushed red pepper flakes
1 can water packed tuna, drained
1/2 cup lemon juice
x lemon, zest of
1/4 teaspoon black pepper
3 tablespoons fresh Italian parsley
1/4 cup pasta cooking water
1/4 cup freshly grated parmesan cheese
salt

Steps:

  • Boil pasta until just tender (remember to reserve pasta cooking water).
  • Heat oil, garlic and red pepper flakes over medium heat for 3 minutes.
  • Remove from heat.
  • Add tuna, lemon juice, lemon zest, salt, pepper, 2 tbsp parsley and pasta cooking water.
  • Return to low heat for 2- 3 minutes.
  • Remove from heat.
  • Pour sauce over drained pasta.
  • Add remaining parsley.
  • Cook over medium heat for 3 minutes.
  • Remove from heat and add parmesan.
  • Toss well and serve immediately.

TUNA, LEMON, AND CAPER SAUCE



Tuna, Lemon, and Caper Sauce image

Provided by Joie Warner

Categories     Sauce     Pasta     Tuna     Capers

Yield Serves 2 to 4

Number Of Ingredients 10

1 can (6 ounces) tuna (chunk or solid in olive oil), drained
1 large garlic clove, finely chopped
grated zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
1/2 teaspoon salt, or to taste
freshly ground black pepper
2 tablespoons capers, drained
1/4 cup fresh flat-leaf parsley, chopped
freshly grated Parmesan cheese

Steps:

  • Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
  • Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
  • Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.

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