LINGUINE WITH TUNA PUTTANESCA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
- Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.
Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams
TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY
Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
- Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
- Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
- Add the tuna and cook for another minute.
- Toss in the cooked pasta.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams
LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
- Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
- Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
- Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
- Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
- Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.
LINGUINE WITH ITALIAN TUNA AND WHITE BEANS
Provided by Georgia Downard
Categories Bean Pasta Dinner Lunch Seafood Tuna Healthy Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.
LINGUINE WITH TUNA SAUCE
An authentic Italian pasta dish perfect for a relaxed bite with friends
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 615 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
LINGUINI WITH CANNED TUNA
This is a very nice main dish for two made with pantry ingredients. It goes together easily and the flavor is excellent. Be sure to use tuna packed in oil as it is more flavorful. I love the taste of the fennel in this. I am not sure of the source of this recipe.
Provided by Lorraine of AZ
Categories Savory
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. When boiling, cook the linguini.
- Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
- Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
- Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.
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- 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.
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- Cook the linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
- Meanwhile, in a small saucepan, cook the garlic in the olive oil over low heat until lightly browned, about 10 minutes. Add 1/2 cup of the reserved pasta cooking water and the tuna, parsley and crushed red pepper and cook over moderate heat for 2 minutes.
- Pour the sauce into the pot with the linguine, add the remaining 1/2 cup of pasta cooking water and simmer over high heat, tossing, until the sauce is mostly absorbed, about 2 minutes. Season with salt and pepper and serve.
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- In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown, 2 to 3 minutes. Stir in the orange zest, capers, olives, salt, pepper, and the tuna with its oil. Remove from the heat; stir in the vinegar.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss with the tuna sauce and parsley.
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