Tunawithtomatocaperbasilsauce Recipes

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TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE



Tuna Steaks with Tomato and Basil Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) tuna steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10

Steps:

  • Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
  • Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
  • When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

TUNA WITH TOMATO-BASIL SAUCE



Tuna with Tomato-Basil Sauce image

Categories     Fish     Tomato     Sauté     Basil     Tuna     Spring     Bon Appétit

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, thinly sliced
1/4 cup chopped celery
1/4 cup finely chopped fresh Italian parsley
1 garlic clove, chopped
1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped
1 bay leaf
1 cup fresh basil, torn into bite-size pieces
4 6-ounce tuna steaks (each about 1 inch thick)
Fresh basil sprigs

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
  • Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
  • Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.

TUNA TOMATO PASTA SAUCE



Tuna Tomato Pasta Sauce image

Super easy to make, with ingredients everyone has hanging around in the pantry like canned tuna and canned tomatoes! Serve with about 3/4 pound of pasta, preferably penne, fusilli or macaroni, cooked according to package instructions.

Provided by Baje

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 20m

Yield 2

Number Of Ingredients 9

2 tablespoons olive oil
1 small chile pepper, diced
1 clove garlic, minced
9 ounces drained canned tuna
3 tablespoons tomato paste
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 (22 ounce) can diced tomatoes

Steps:

  • Heat olive oil in a deep skillet over medium heat and cook chile and garlic until lightly browned, about 1 minute. Add tuna, tomato paste, sugar, salt, and pepper and cook for 5 minutes. Add tomatoes and simmer until flavors are well combined, 5 to 10 minutes.

Nutrition Facts : Calories 390.2 calories, Carbohydrate 24.5 g, Cholesterol 38.3 mg, Fat 14.7 g, Fiber 4.2 g, Protein 36.9 g, SaturatedFat 2.2 g, Sodium 1912.1 mg, Sugar 18.1 g

EASY TUNA NOODLE CASSEROLE



Easy Tuna Noodle Casserole image

One of my favorite dishes that my mother used to make. Simple to make and always a hit among family and friends.

Provided by emmie88

Categories     Seafood     Fish     Tuna

Time 1h

Yield 4

Number Of Ingredients 10

3 ¼ cups fusilli pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 ½ cups shredded Cheddar cheese, divided
3 teaspoons lemon juice
½ teaspoon mustard powder
salt and ground black pepper to taste
15 ounces tuna packed in water, drained and flaked
¼ cup dry bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
  • Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

Nutrition Facts : Calories 613.2 calories, Carbohydrate 47.6 g, Cholesterol 101.5 mg, Fat 24.7 g, Fiber 2 g, Protein 49.3 g, SaturatedFat 14.7 g, Sodium 498 mg, Sugar 8 g

TUNA WITH TOMATO CAPER BASIL SAUCE



Tuna With Tomato Caper Basil Sauce image

This is a a favorite at our house with all the flavors that we love. I would say don't even try this with frozen tuna (it just isn't the same), only fresh will do!

Provided by FlemishMinx

Categories     Tuna

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 tuna steaks, about 1-inch thick
6 tablespoons olive oil, divided
2 cups onions, chopped
2 garlic cloves, minced
1 lb roma tomato, seeded and coarsely chopped
1 cup basil leaves, thinly sliced
1 1/2 tablespoons capers, rinsed and drained
salt and pepper

Steps:

  • Heat 3 TBS oil in a large deep skillet over medium heat; add the onions and saute about 5 minutes until soft.
  • Add the garlic and cook an additional 2 minutes, then add in the tomatoes, basil and capers, stirring well to combine.
  • Simmer, uncovered for 15 minutes; mixture will thicken.
  • Remove sauce to a bowl and set aside.
  • Wipe out the sauce pan, then heat with remaining 3 TBS of oil over medium heat.
  • Salt and pepper fish to taste, then place in the pan when oil is hot.
  • Cook fish about 3 minutes per side (fish should be light brown at edges but still pink inside).
  • Pour the tomato mixture over the fish and simmer for about 5 minutes, then serve immediately!

Nutrition Facts : Calories 241.9, Fat 20.7, SaturatedFat 2.9, Sodium 105.2, Carbohydrate 14.1, Fiber 3.5, Sugar 6.5, Protein 2.5

SEARED TUNA WITH TOMATOES AND BASIL



Seared Tuna with Tomatoes and Basil image

Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

5 tablespoons olive oil
1 1/2 pounds tuna (1 inch thick), cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 onion, chopped (about 1 cup)
2 cups (about 12 ounces) small cherry tomatoes, stems removed and tomatoes cut in half
1/2 cup dry white wine, or water
3 sprigs fresh basil leaves, roughly chopped

Steps:

  • In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
  • Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES



Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

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.

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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Top Asked Questions

How do you make tomato sauce with tuna?
Serve with about 3/4 pound of pasta, preferably penne, fusilli or macaroni, cooked according to package instructions. Heat olive oil in a deep skillet over medium heat and cook chile and garlic until lightly browned, about 1 minute. Add tuna, tomato paste, sugar, salt, and pepper and cook for 5 minutes.
How to make pasta with tuna and capers?
Cook the pasta and drain it “al dente”. Meanwhile, rinse the capers in water and drain the tuna. Pour tuna and capers into the sauce and cook over medium heat 5 minutes stirring continuously. Toss the pasta into the sauce stirring vigorously. Finish tuna pasta with the rest of basil leaves reduced into pieces.
What's the best way to make tuna casserole?
Stir in the tuna and 1/3 cup cheese and cook until the mixture is hot. Season with salt and pepper. Sprinkle with the croutons and the remaining 1/3 cup cheese (the heat from the pasta mixture will melt the cheese). I just made this recipe, it was really good!
How do you make a Tomato Basil Sauce?
The sauce begins with a trito, a mixture of aromatic vegetables. Ripe tomatoes, a bay leaf and plenty of fresh basil complete it. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf.

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