POTTED TUNA
Make and share this Potted Tuna recipe from Food.com.
Provided by dicentra
Categories Spreads
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In food processor, process butter, lemon zest and juice, oregano, garlic, chile pepper and pepper until smooth.
- Add tuna and pulse just to blend.
- Transfer to a serving bowl. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 1033.7, Fat 80.5, SaturatedFat 42.4, Cholesterol 203.6, Sodium 817.6, Carbohydrate 11, Fiber 2.2, Sugar 3.5, Protein 68.2
ONE-POT TUNA MAC
One pot + three ingredients + 20 minutes = an easy, cheesy tuna noodle dish dotted with bright green peas. Sold you yet?
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 3
Steps:
- Prepare Dinner in large saucepan as directed on package, adding peas to the boiling water for the last 3 min.
- Stir in tuna; cook on low heat 1 to 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 41 g, Fiber 3 g, Sugar 7 g, Protein 17 g
INSTANT POT® TUNA PUTTANESCA
"Nana's Tuna Puttanesca Sauce with Spaghetti Pasta" by Diana71 has long been a favorite dish of mine, and one I regularly turned to when I had canned tuna, but this time when the craving hit, I only had frozen tuna steak. Instant Pot® to the rescue! I chose to cook my pasta separately from the sauce. Serve with crusty bread, if desired.
Provided by thedailygourmet
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
- Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, 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 and set aside.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.
Nutrition Facts : Calories 735.3 calories, Carbohydrate 115.2 g, Cholesterol 43.2 mg, Fat 11.7 g, Fiber 9.4 g, Protein 39.2 g, SaturatedFat 2.3 g, Sodium 1454.1 mg, Sugar 20.6 g
EASY WEEKNIGHT TUNA POT PIE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
- Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g
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