Spicy Tuna Fettuccine Recipes

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.
• Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
• Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams

Steps:

• Put the pasta into a saucepan and pour over one tablespoon of chosen oil to stop the pasta from clumping together. Add the vegetable stock cube to the boiling water and stir until dissolved then pour the water over the pasta and bring to a boil. Cook the pasta until just undercooked and drain the pasta water, saving about a cupful of the water for the sauce.
• Into the pan of cooked pasta, add the tin of tomatoes, the tuna, the butter, crushed garlic, paprika, salt and pepper to taste and chili flakes. Stir and bring to a simmer to finish cooking the pasta.
• Add the pasta water saved previously and stir in whilst still simmering, then add the cheese in and stir this in. Simmer until the cheese has melted and then serve, adding more cheese, black pepper and chili flakes if needed.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, return to the pot, and stir in 2 tablespoons olive oil so the noodles don't stick to each other; set aside.
• Slice chile peppers and discard seeds. Soak peppers in hot water for 10 minutes; drain.
• Heat 3 tablespoons olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in tuna and tomatoes. Add sliced, drained chile peppers, parsley, and basil; season with salt and sugar. Stir well, lower heat, and simmer for 15 minutes. Remove from the heat.
• Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add fettuccine noodles and tuna sauce; stir-fry until evenly coated. Sprinkle in Parmesan cheese and stir-fry until heated through, 5 to 10 minutes.

Steps:

• Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
• Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
• To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

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:

• In a shallow bowl, combine 2 tablespoons wine, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half the salt and pepper; add tuna. Turn to coat; cover and refrigerate 1 hour., In a large skillet, saute onion in remaining oil until tender. Add tomatoes, brown sugar and remaining wine, basil, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until bubbly and slightly thickened, 4-6 minutes. Meanwhile, cook fettuccine according to package directions., Drain tuna, discarding marinade. Place tuna over tomato mixture; return to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, about 6 minutes. Remove tuna and keep warm. Drain fettuccine; add to tomato mixture and toss to coat. Divide between two plates; top with tuna.

Steps:

• Squeeze excess water from the tuna, place in a bowl with the spring onions and egg, then stir together. Use your hands to shape into small walnut-size balls - you should get about 12.
• Heat the oil in a large non-stick frying pan, tip the tuna balls in, then cook for 5-10 mins until golden all over. Pour over the tomato & chilli sauce, then cook for 5 mins more, adding a little boiling water if the sauce looks dry.
• Meanwhile, boil the pasta, then drain. Stir through the sauce and most of the rocket. Serve in bowls with the tuna balls and a little extra rocket on top.

Steps:

• Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.

Steps:

• Heat olive oil in pan, add garlic and chillis and saute lightly, do not burn.
• Add bell pepper and mushrooms and saute over medium heat, until soft.
• Add tin of tomatoes and oregano and simmer about 5 minutes.
• Add drained tuna chunks and stir in.
• When tuna is heated, take sauce off heat and add spring onions.
• Stir in pasta, season to taste.
• Serve with dollops of sour cream.