GARLIC LEMON TUNA PASTA
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
- In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
- Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
- Garnish with remaining parsley and serve warm.
Nutrition Facts : Calories 348 kcal, Carbohydrate 44 g, Protein 18 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 241 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TUNA, CAPER, AND BASIL PENNE
Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Cook penne, reserving 1/4 cup pasta water. In a medium skillet, saute capers and lemon zest in olive oil, 1 minute. Add tuna and cook until heated through. Add penne, pasta water, and lemon juice. Season, and stir in basil.
EASY PASTA WITH TUNA AND TOMATO SAUCE
This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.
Provided by barbara
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
- Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.
Nutrition Facts : Calories 919.4 calories, Carbohydrate 94.4 g, Cholesterol 49.5 mg, Fat 46.5 g, Fiber 7.8 g, Protein 37.9 g, SaturatedFat 7.2 g, Sodium 1301.2 mg, Sugar 8.7 g
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES
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.
PENNE WITH A PUNCHY TUNA SAUCE
This quick, zesty supper is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day
Provided by Katie Marshall
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
- Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.
Nutrition Facts : Calories 537 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
TUNA WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
Steps:
- In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
- Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
PENNE WITH TUNA, BASIL, AND LEMON
Categories Fish Pasta Low Fat Kid-Friendly Quick & Easy Back to School Lemon Basil Tuna Summer Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
- Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.
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