Linguine With Garlic Fresh Tuna Black Olives Tomatoes And Rosemary Recipes

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.

Steps:

• Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
• Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
• When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
• When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.

Steps:

• Place a large pot of salted water over high heat. In a heavy skillet over medium-high heat, warm the oil. Season the tuna on each side with salt and pepper, and when the oil is nearly smoking, add the tuna.
• Reduce the skillet heat to medium and cook for 2 to 3 minutes. Turn and cook for 2 to 3 minutes more. Remove from the pan and let cool on a plate.
• Return the skillet with the oil to medium heat. Add the garlic, anchovies, chili pepper flakes and tomatoes and toss to warm.
• Meanwhile, break the tuna steaks into bite-sized chunks, using a fork. Return the chunks to the skillet over low heat and add the olives, rosemary and balsamic vinegar and toss. Season with salt and pepper to taste, remove from the heat but keep warm.
• When the water has come to a vigorous boil, cook the linguine until tender, about 8 minutes. Drain, toss with the tuna and serve.

Steps:

• Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
• Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary; cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.)

Steps:

• Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
• Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

Steps:

• Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
• Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

Steps:

• Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
• Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
• Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
• Garnish with the remaining basil and mint.