Tuna Piccadilly With Creamy Italian Spaghetti Slaw Recipes

SPAGHETTI WITH ITALIAN TUNA & CAPERS

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
• Add crushed red pepper and garlic and saute for another minute.
• Add tomato sauce and reduce heat to low.
• Next, add capers and the cans of tuna.
• I like to drain the oil from one of the cans and leave the oil from the second.
• Break up the large pieces of tuna with a fork or wooden spoon.
• Cook pasta in boiling salted water for about 7 minutes or until al dente.
• Drain, and toss with tuna red sauce in a serving bowl.
• Sprinkle with basil or parsley and serve.

ITALIAN TUNA COLE SLAW

Steps:

• Put all ingredients in a bowl with a snap-lid.
• I use 2 big handfulls of the slaw mix- but that isn't an"approved" measurement.
• Shake well to mix.
• Keep refrigerated til ready to eat.
• Can add cheese, olives, tomatoes as desired.

TUNA SPAGHETTI SALAD

Steps:

• Put on a large pot of salted water to boil; cook spaghetti until al dente stage; drain well and set aside.
• Meanwhile, in a large bowl, whisk together oil, garlic, hot pepper flakes and salt and pepper until well combined.
• Stir in tomatoes, roasted peppers (you can substitute raw red bell peppers if you wish, but the taste will be a little different; still good, just different), tuna and olives (I use greek kalamata olives).
• Next, stir in parsley and basil (do not substitute dried) and green onions.
• Add the well-drained spaghetti to bowl and thoroughly combine with sauce.
• Taste; add more salt and pepper if you wish.
• This is best served either warm or at room temperature; if you wish to make it ahead of time, cover well and refrigerate, but bring it back to room temp before you serve it.

TUNA PICCADILLY WITH CREAMY ITALIAN SPAGHETTI SLAW

Steps:

• 1. Break spaghetti into approximately 1-2 inch pieces. Cook spaghetti according to pkg directions. Drain.
• 2. In a large bowl or container, toss slaw mix, cooked spaghetti, cheese and salad dressing.
• 3. Toss in the tuna with the liquid from the can.
• 4. Toss in the sweet relish and any juice that you spoon out of the jar with it. Picadilly is hot and sweet so dill pickles won't do. You can use chopped whole sweet pickles with a tsp of the juice..
• 5. Toss in the Chow Chow. If you can't find this ingredient you can use salsa (medium or hot).
• 6. Add the jalapeno peppers.
• 7. Toss well. Cover and refrigerate at least one hour. Toss before serving. Keeps for at least 3 days in the fridge. If it seems too dry or if you want it a bit creamier toss with up to 6 TBSP water. The pasta will absorb some of the liquid as it sits in the fridge.