Weightwatcherstunaputtanesca Recipes

TUNA PUTTANESCA

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

WEIGHT WATCHER TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook noodles according to directions without fat or salt. Transfer to a large bowl. Fold in tuna, mushrooms and peas.
• Mix together sour cream, mayo, mustard, thyme, salt and pepper; fold into noodle mixture.
• Transfer to a casserole dish; top with cheese.
• Bake about 30 minutes, until top is golden and casserole is warm.

25 BEST WEIGHT WATCHERS RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Weight Watchers recipe in 30 minutes or less!

TUNA PUTTANESCA

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

TUNA ALLA PUTTANESCA

Steps:

• Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.;

TUNA PUTTANESCA

Steps:

• Cook 4 sliced garlic cloves and a pinch of red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 2 minutes. Add 2 tablespoons capers and 1/2 cup chopped kalamata olives and cook 2 minutes. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 2 minutes. Add the tomato juice, some torn basil, and salt and cook until thickened, 2 minutes. Add a 5-ounce can oil-packed tuna. Toss with 12 ounces cooked orecchiette; season with pepper and top with basil.

TUNA PUTTANESCA

Steps:

• Chop the onion, if necessary. Heat a nonstick skillet, one large enough to hold all the ingredients, until it is very hot. Reduce the heat to medium-high, and add the oil. Saute the onion until it begins to soften and brown.
• Put the garlic through a garlic press; pit and chop the olives, and add them and the garlic to the skillet. Cook for about 30 seconds. Stir in the anchovy paste and wine, and cook a few minutes more over very low heat, just to blend the ingredients.
• Meanwhile, cut the tuna into bite-size chunks.
• Add the tuna to the sauce, cooking until the pieces are browned on all sides, about 5 minutes. Serve.

SPICY TUNA PUTTANESCA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
• While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
• Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
• Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

WEIGHT WATCHERS TUNA SALAD

Steps:

• bine tuna, celery and parsley in a medium bowl. Add mayonnaise, mustard, salt and pepper; stir to combine. Yields about 1/2 cup per serving.
• For a flavor boost, add 1/4 cup of diced black or green olives (does not increase the recipe's points value).

PUTTANESCA I

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
• Toss pasta with sauce, and serve.

WEIGHT WATCHERS TUNA PUTTANESCA

Steps:

• In a large saucepan, combine all ingredients except pasta.
• Bring to boil, simmer 10 minutes.
• Server over hot fettuccine.

WEIGHT WATCHERS PASTA PUTTANESCA

Steps:

• Combine wine, oil, shallot and garlic in small microwavable bowl and microwave on high (100%) for 30 seconds.
• Add remaining ingredients except linguine and parsley; microwave on medium-high (70%) for 4 minutes, stirring halfway through cooking.
• To serve, arrange linguine in serving bowl; top with tomato-olive mixture and toss to combine, using two forks.
• Sprinkle with parsley.
• 229 calories, 6g fat, 3g fibre.
• Adding a teaspoons of grated Parmesan cheese to each serving increses the calories to 25.

TUNA PASTA PUTTANESCA

Steps:

• Cook the penne pasta until al dente.
• In the meantime, over medium heat in a large skillet heat the olive oil.
• Add the garlic and red pepper flakes.
• Cook for 1-2 minutes.
• Add tuna and break it up with a spoon.
• Add olives and capers.and cook for another 1-2 minutes.
• Add white wine and cook down for another minute.
• Stir in diced tomatoes with their juice.
• Add the chopped parsley, lemon zest and black pepper.
• Cook for 2-3 minutes.
• Add a few ladles of the pasta cooking water to the pasta sauce.
• Drain pasta and add to the skillet.
• Toss to coat.