Tunaspaghettisalad Recipes
TUNA SPAGHETTI
Quick Canned Tuna Spaghetti, a fabulous dish that is ready in about 30 minutes. It might be simple to make, but it's jam-packed with fantastic flavours. Low in calories, highly nutritious and delicious, this is a great family-favourite pasta recipe. If you like pasta of any kind, or Italian food in general, this tuna pasta is the dish for you. Quick and easy to make, it tastes just like in a restaurant, but a lot cheaper.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the pasta according to the packet instructions.
- Heat up the oil in a pan, then chop the garlic and achovy fillets and add them to the pan.
- Cook the garlic and anchovy for about 30 seconds, the anchovy will completely melt away.
- Chop the cherry tomatoes, and add them to the pan together with the capers. Leave to cook until the tomatoes will become mushy, that should not take longer than 4-5 minutes.
- Toss in the pasta, lemon juice, flaked tuna, Italian herbs and parsley, give it a good stir, and remove from the heat.
- Serve hot!
Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 18 g, Fat 3 g, Cholesterol 34 mg, Sodium 341 mg, Sugar 1 g, ServingSize 1 serving
BAKED SPAGHETTI WITH TUNA
If you have few ideas for dinner, we suggest this simple and tasty recipe of baked spaghetti with tuna! With a little imagination you can turn a recipe like this in a delicious dinner. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosSUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-2').display(); }); blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Spaghetti, canned tuna, onion, olive oil, tomato, béchamel sauce HOW TO MAKE BAKED SPAGHETTI WITH TUNA: Cook the spaghetti in a saucepan with water seasoned with a little salt and a small onion. Turn off the heat, drain the spaghetti and set aside. Meanwhile, shred the tuna with a fork and set aside. Put the olive oil, chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat until the tomato start to break down. Add the tuna, season with a little pepper and cook for about 5 minutes. Then, combine together the chopped coriander, the spaghetti, the béchamel sauce and the grated cheese. Turn off the heat, pour the mixture onto a baking dish and brush with beaten egg yolk. Bake until golden, about 30 to 35 minutes. Turn off the oven and serve. YOU MAY ALSO LIKE: - Stewed rabbit with spaghetti - Simple spaghetti - Stewed meat with spaghetti - Spaghetti with fresh sausage and bacon - Spaghetti with chouriço
Categories Fish, Pasta, Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Cook the spaghetti in a saucepan with water seasoned with a little salt and a small onion. Turn off the heat, drain the spaghetti and set aside.
- Meanwhile, shred the tuna with a fork and set aside.
- Put the olive oil, chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the tuna, season with a little pepper and cook for about 5 minutes, stirring occasionally. Then, combine together the chopped coriander, the spaghetti, the béchamel sauce and the grated cheese. Turn off the heat, pour the mixture onto a baking dish and brush with beaten egg yolk.
- Preheat the oven to 180ºC (350ºF).
- Bake until golden, about 30 to 35 minutes. Turn off the oven and serve.
Nutrition Facts : Baked spaghetti with tuna Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 673 Total Fat 34.5 g(44%) Saturated Fat 12 g(60%) Cholesterol 166 mg(55%) Sodium 295 mg(13%) Total Carbohydrate 49.5 g(18%) Protein 41.5 g
SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
TUNA SPAGHETTI CASSEROLE RECIPE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Coat a 1 1/2- to 2-quart casserole dish with cooking spray and set aside.
- In a large bowl, combine the cooked spaghetti, tuna, and pimiento.
- In a large saucepan, combine soup, milk, and cheese. Heat and stir until cheese is melted.
- Add the tuna and spaghetti mixture and combine thoroughly.
- Transfer to the prepared casserole dish and scatter the crushed potato chips evenly on top.
- Bake for 30 minutes until bubbly and the cheese is melted. Remove from oven and let cool for 5 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 392 kcal, Carbohydrate 24 g, Cholesterol 72 mg, Fiber 1 g, Protein 29 g, SaturatedFat 9 g, Sodium 1125 mg, Sugar 8 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g
TUNA SPAGHETTI SALAD
This is an excellent change from the traditional creamy tuna pasta salad. Makes a great main course for a light dinner or lunch, and is also great on a bbq buffet or to take to a potluck. Note that you can prepare the sauce while the pasta is cooking, making this quick too. While it keeps well for a day or two, you can also cut it in half to feed two.
Provided by Lennie
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
SPICY TUNA TOSTADA
This is inspired by the famous Contramar Tostada, with some of the same flavors but a very different composition.
Provided by Food Network
Categories appetizer
Time 45m
Yield 8 tostadas
Number Of Ingredients 14
Steps:
- For the tostadas: Preheat the vegetable oil in a deep-fryer to 350 degrees F. Line a plate with paper towels.
- Fry the tortillas flat until completely crisp, about 1 minute. Drain on the paper towels.
- Cut the tuna into 1/4-inch cubes, discarding large pieces of sinew, and place in a small bowl. Dress the tuna with 2 tablespoons olive oil and some salt and pepper and mix well. Add the shallot. Drain the juice from the lime supremes and add to the radishes in a small bowl. Add the supremes to the tuna mixture and mix well. Chop half the cilantro and add to tuna mixture. Add the remaining tablespoon olive oil to the radishes and season with salt and pepper.
- For the chipotle aioli: Place the chipotles, mayo and lime juice in a mortar and pestle and blend until smooth. Slowly add the oil and season with salt. Spoon into a bowl.
- To compose, spread about 1 1/2 tablespoons chipotle aioli on each of the tostada rounds. Place the tuna mixture on top of the chipotle aioli. Top the tuna with the radish mixture and the remaining cilantro leaves.
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
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