SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 9
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.
SPAGHETTI ROSTI WITH TUNA
This is from Lesley Waters (UK TV-Chef) 'Easy Ways to Success-Healthy' cookbook. It can be served hot or cold, so it makes it ideal for lunch boxes or picnics.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the spaghetti al dente, according to directions.
- Drain and rinse under plenty of cold water, drain again and put aside.
- Heat the oil in a large non stick skillet, which has to be suitable to put under the broiler/grill.
- Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute.
- In a large bowl combine the pasta, tuna eggs and onion/garlic mixture.
- Season to taste with salt and pepper, you can also add some oregano or basil if you like.
- Pour everything into your skillet and top with cheese.
- Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes.
- Place under a preheated medium grill/broiler and grill until fully set and starting to brown.
- It's good cut into wedges and served with a salad.
Nutrition Facts : Calories 511.9, Fat 15.3, SaturatedFat 4.8, Cholesterol 277.4, Sodium 474.2, Carbohydrate 51.2, Fiber 2.5, Sugar 3.1, Protein 39.4
TUNA, CAPER & CHILLI SPAGHETTI
Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make
Provided by Anna Glover
Categories Dinner, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
- Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
- Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.
Nutrition Facts : Calories 409 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
PASTA WITH TUNA SAUCE
Steps:
- In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
- While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 59.6 g, Cholesterol 102.2 mg, Fat 6.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 4.2 g
PASTA WITH TUNA AND OLIVES
If you want to make a complete meal of this, you can add a green vegetable to the mix (see the variation below). I like to use fusilli because I like the way the tuna gets lodged in the twists of the corkscrews, but other types of pasta, such as penne or spaghetti, will be just fine.
Provided by Martha Rose Shulman
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams
ROSTI FISH CAKES
Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard
Provided by Good Food team
Categories Main course
Time 45m
Number Of Ingredients 10
Steps:
- Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
- Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
- Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.
Nutrition Facts : Calories 430 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
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