Tunapomodoro Recipes

TUNA POMODORO

Steps:

• Bring a big pot of water to a boil; cook spaghetti, stirring occasionally, until al dente, 9-11 minutes or according to package directions; drain.
• Meanwhile, heat oil in a large nonstick skillet over med-high heat.
• Add in garlic; cook/stir until fragrant, about 1 minute.
• Add in anchovies and crushed red pepper flakes; cook for 30 seconds more.
• Add in tomatoes; decrease heat to medium and cook/stir for 8 minutes.
• Stir in tuna and cook until it is incorporated into sauce and heated through, 2 minutes.
• Divide the spaghetti evenly among 4 plates; top with sauce and garnish with basil.
• Serve hot.

TUNA POKE

Steps:

• Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

TUNA POTATO SUPPER

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.

PASTA POMODORO

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

BEST TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

RAVIOLI POMODORO RECIPE BY TASTY

Steps:

• Add the tomatoes to a food processor and pulse until smooth.
• Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil.
• Bring a large pot of water to a boil. Cook ravioli according to the package instructions. Drain through a colander.
• Add the ravioli to the pomodoro sauce and stir to coat. Garnish with more basil, if desired.
• Enjoy!