Zunis Pasta With Preserved Tuna Recipes

TUNA ZUCCHINI ELBOW PASTA

Tuna Zucchini Elbow Pasta image

This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

olive oil
3 cloves garlic, minced
6 large zucchini, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon dried Italian herb seasoning
½ teaspoon red pepper flakes
1 (28 ounce) jar marinara sauce
1 ½ cups water
2 (7 ounce) pouches tuna
1 (16 ounce) package elbow macaroni
1 teaspoon grated Parmesan cheese, or to taste

Steps:

Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
Serve in bowls and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 544 calories, Carbohydrate 85.3 g, Cholesterol 22.8 mg, Fat 8.2 g, Fiber 9.5 g, Protein 33.1 g, SaturatedFat 1.8 g, Sodium 1000.7 mg, Sugar 19.2 g

ONE-PAN CREAMY TUNA PASTA

One-Pan Creamy Tuna Pasta image

This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
8 ounces cavatappi or other short spiral pasta
1 3/4 cups low-sodium chicken broth
1 cup thinly sliced shallots (from 3 to 4)
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces (3 cups)
5 ounces baby arugula (4 packed cups)
1/2 cup freshly grated Parmesan, plus more for serving
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice
2 cans (5 ounces each) oil-packed tuna, drained
Extra-virgin olive oil, for drizzling

Steps:

Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.
Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.

FETTUCCINE WITH PRESERVED TUNA, CAPERS, AND OLIVES

Fettuccine with Preserved Tuna, Capers, and Olives image

Provided by Alfred Portale

Categories Fish Pasta Quick & Easy Seafood Tuna Noodle

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Coarse salt
1 pound dried fettuccine
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
6 anchovy fillets, rinsed, dried, and minced
1 1/2 cups canned tomato puree
1 tablespoon capers, rinsed and chopped
1/4 cup Gaeta olives, pitted and chopped
14 ounces excellent-quality tuna preserved in olive oil
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook just until al dente, about 7 minutes.
Meanwhile, heat the oil in a wide, deep sauté pan set over medium heat. Add the garlic and cook until golden-brown, about 2 minutes. Add the anchovies and cook for 2 minutes more. Stir in the tomato puree and capers.
Reserve 1/4 cup of the cooking liquid, then strain the pasta. Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. Add the hot pasta and toss. Season with pepper and toss again.
To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley.
Flavor Building
Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper.

SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE

Spicy Tuna Pasta with Creamy Fra Diavolo Sauce image

This is a quick weeknight meal, and with the right tools, you'll have a fabulous meal on the table in under 30 minutes! I used a ginger tool by microplane to cut my garlic into thin slices, it's best to also use the microplane glove if using this method.

Provided by thedailygourmet

Categories Seafood Pasta

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup olive oil
6 cloves garlic, thinly sliced
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
1 teaspoon red pepper flakes
½ teaspoon salt, or to taste
1 pound gemelli pasta
6 (4 ounce) tuna steaks
¼ cup freshly chopped parsley
2 tablespoons heavy cream
8 leaves basil chiffonade (thinly sliced fresh basil leaves), divided

Steps:

Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 61.9 g, Cholesterol 57.4 mg, Fat 13.9 g, Fiber 4.2 g, Protein 37.7 g, SaturatedFat 3.1 g, Sodium 429.7 mg, Sugar 5.8 g

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