Tuna Pomodoro Recipes

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.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1 cup of the pasta water. Drain well in a colander set in the sink.
• Heat olive oil in a large skillet over medium-high heat. Place onion and garlic in the skillet in an even layer then lay salmon fillets on top. Place a lid on the skillet and cook the salmon until it flakes easily and the onions are tender. Flake all of the salmon. Season with salt and pepper, then reduce the heat to medium. Toss the spaghetti, tomatoes, and basil with the salmon and sprinkle with Parmesan cheese. Stir in some of the pasta water if the pasta becomes dry.

Steps:

• Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately.

Steps:

• Sauté red onions and garlic in olive oil until onions are translucent.
• Add tomatoes, olives, pepperoncini, Italian seasoning, & bell peppers; sauté over medium heat for an additional 3 minutes.
• Add tuna and simmer for 4-6 minutes till hot throughout.
• Serve over pasta cooked according to package directions and garnish with parsley and manchego.

Steps:

• Rinse the wheat berries, discarding any chaff. Soak in hot water to cover by 3/4 inch (2 cm) for 24 hours, changing the water twice.
• Drain and rinse the berries. Put them in a heavy saucepan with enough fresh water to cover by at least 2 inches. Add the bay leaf, orange zest, and 1 teaspoon salt and bring to a boil. Reduce the heat, cover, and simmer until the grains are separate and tender, like rice, neither mushy nor al dente, 30 to 45 minutes. Check frequently after 30 minutes. Drain, discarding the bay leaf and zest. Let wheat berries cool thoroughly.
• Peel, seed, and roughly chop the tomatoes. Place in a colander. Sprinkle with salt and sugar, and let stand for at least 20 minutes.
• Put the tuna in a serving bowl and flake it. Add the capers, onion, garlic, hot pepper, salt to taste, and the lemon juice. Add the tomatoes and toss thoroughly. Stir in the olive oil; add the wheat berries and half of the herbs. Let stand for several hours, if possible.
• Just before serving, sprinkle the remaining 1/4 cup herbs on top. The salad will keep well for a few days.

Steps:

• Cut the tomatoes in half horizontally and squeeze the halves gently to remove the juice and seeds. Coarsely chop the tomatoes, removing the cores. Place in a food processor and process to a finely chopped but not a pureed consistency.
• Heat half the oil in a large saucepan or skillet. Add the onion and cook until soft but not brown. Stir in the garlic, saute briefly, then add the tomatoes. Cook about 10 minutes, until the tomatoes have softened and are thick.
• Soak the bread briefly in cold water, squeeze out the water, then crumble the bread into the tomato mixture. Mix, then add the basil and season to taste with salt and pepper. The mixture should be thick.
• Serve at room temperature garnished with basil leaves and with the remaining olive oil drizzled over the top.

Steps:

• Bring a big pot of water to a boil; cook spaghetti, stirring occasionally, until al dente, 9-11 minutes or according to package directions; drain.
• Meanwhile, heat oil in a large nonstick skillet over med-high heat.
• Add in garlic; cook/stir until fragrant, about 1 minute.
• Add in anchovies and crushed red pepper flakes; cook for 30 seconds more.
• Add in tomatoes; decrease heat to medium and cook/stir for 8 minutes.
• Stir in tuna and cook until it is incorporated into sauce and heated through, 2 minutes.
• Divide the spaghetti evenly among 4 plates; top with sauce and garnish with basil.
• Serve hot.