SPAGHETTI WITH TUNA AND CAPER SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
- Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
- Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.
TUNA 'PICCATA'
A quick, easy, and very tasty pasta dish. Tuna, cilantro, garlic, capers and parmesan combine to make a delightful sauce for bow tie pasta. Unusual but delicious -- enjoy!
Provided by quondamquadrat
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Five minutes before pasta will be done, start the sauce.
- Saute garlic in oil.
- Add cilantro and 4 tablespoons lemon juice and saute until greens are slightly wilted.
- Add tuna and capers and mix well, stirring to keep things from sticking. Add lemon juice as needed to keep things moist. Remove from heat when warmed through.
- Pour sauce over pasta and mix. Add Parmesan cheese and mix again. Serve.
Nutrition Facts : Calories 749.7, Fat 26.4, SaturatedFat 6.5, Cholesterol 139.1, Sodium 319.5, Carbohydrate 85.9, Fiber 4.4, Sugar 3, Protein 41.5
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES
Steps:
- Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
- Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.
PUFFY POKE TUNA TACOS
Steps:
- For the tuna: Rinse and pat dry tuna loin, then trim off any connective tissue and cut loin into 1/4-inch cubes. Place in a bowl, cover and refrigerate.
- Add hoisin, ponzu, fish sauce and oyster sauce to a separate bowl and mix well, then add star anise. Add the cubed tuna to the sauce bowl and gently fold sauce and tuna together. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- For the tacos: Put onion into a bowl with the beet and vinegar, then cover and refrigerate until ready to use. Slice avocado into 12 pieces and cover. Add mayo and chipotle to a food processor and blend for 3 minutes, then set aside.
- Add canola oil to a large deep pan over medium heat. Once hot, add a flour tortilla. Flip after 15 seconds and remove to a tray lined with paper towels to absorb excess oil. Repeat with remaining tortillas.
- Arrange 3 tortillas on a cutting board and add a slice of avocado to each. Follow with some cubed tuna, pickled onions and beets and chipotle aioli, then sprinkle with french-fried onions and black sesame seeds. Transfer to a plate and repeat with the remaining ingredients.
TUNA PICCATA PASTA SALAD
This was something I made up when my husband cooked way too much angel hair pasta one evening! The flavors married well. Try it with farfalle or rotini pasta. Bon appetit!
Provided by Kelly
Categories Tuna Salad
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- In a large bowl, whisk together lemon juice, mustard, and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 23.8 g, Cholesterol 20.5 mg, Fat 24.6 g, Fiber 1.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 203.1 mg, Sugar 0.9 g
POLLO PICCATA
Make and share this Pollo Piccata recipe from Food.com.
Provided by The Italian Cook
Categories Chicken Breast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- heat oil in small saute pan.
- salt and flour chicken and pat off excess flour.
- add chicken to pan and brown both sides.
- remove chicken and pour out excess oil.
- add lemon juice, I use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, If I had to guess I'd say 2-3 seconds and maybe 1/4-1/3 a cup.
- the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper.
- let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat.
- add the chicken breast to the pan and let sit for one minute and flip to coat the other side.
- the chicken should be thoroughly cooked and juicy.
- pour sauce over chicken on plate.
Nutrition Facts : Calories 1575.9, Fat 88.5, SaturatedFat 36.8, Cholesterol 242.1, Sodium 590.2, Carbohydrate 142.2, Fiber 22.8, Sugar 4.2, Protein 60.6
TUNA PICCATA PASTA SALAD
This was something I made up when my husband cooked way too much angel hair pasta one evening! The flavors married well. Try it with farfalle or rotini pasta. Bon appetit!
Provided by Kelly
Categories Tuna Salad
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- In a large bowl, whisk together lemon juice, mustard, and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 23.8 g, Cholesterol 20.5 mg, Fat 24.6 g, Fiber 1.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 203.1 mg, Sugar 0.9 g
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