Tuna Tomatoes Recipes

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

Steps:

• Preheat oven to 375 degrees F.
• Combine in a bowl, the tuna, mayonnaise, onion, salt and pepper.
• After draining cooked noodles, return them to their pan. Add the tuna mixture and mix to blend well.
• Layer 1/2 of the noodle mixture in a 9x13-inch baking pan. Top with 1/2 of tomatoes and 1/2 of cheese. Press down lightly; repeat layers.
• Bake in preheated oven 20 minutes or until bubbly.

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F.
• For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.
• Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
• For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
• Cut the frittata into wedges and serve with a dollop of the topping.

Steps:

• Heat garlic in oil until lightly golden. Add tomatoes and their juices and heat for 20 minutes over low heat until tomatoes are really tender and almost melted. Crumble tuna into smaller pieces and add to tomato sauce. Simmer just to warm the tuna through; you don't want to boil the tuna. Transfer spaghetti to serving bowl and mix in tuna, tomatoes, parsley; and salt & pepper.

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

Steps:

• Arrange the tomato slices on a plate.
• Take the tuna out of the can and arrange on top of the tomato slices.
• For the dressing: If you buy tuna packed in oil, use a few teaspoons of that from the can and add the lemon juice. Otherwise use any vegetable oil or even olive oil, (vegetable oil is obviously more budget friendly) No need to add salt because the cheese is plenty salty.
• Crumble the blue cheese on top of the tuna and tomato. I used Roquefort, which is A-M-A-Z-I-N-G! But any strong blue cheese will work.
• Dress the salad simply with the lemon and oil and sprinkle over the thyme and pepper.

Steps:

• Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
• Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.

Steps:

• Put the pasta in a large pan of boiling water and cook following pack instructions. Meanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour the milk on top of the onions and whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens. Off the heat, stir in the tuna, 100g of the cheese and the mustard powder.
• When the pasta is cooked, drain it and tip into the sauce along with the sweetcorn. Season, then pile into a large ovenproof dish.
• Heat the grill to high. Tuck the tomato slices in and around the pasta so they stick out, then scatter the remaining cheese over the top. Grill for 5-10 mins until golden, crispy and bubbling.

Steps:

• Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
• Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
• With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.

Steps:

• Combine all items EXCEPT the tomatoes, until well blended.
• Spoon the mixture evenly into the 4 hollowed out tomatoes.
• Garnish with a parsley sprig and serve.

Steps:

• Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

Steps:

• Heat oil in a medium heavy saucepan and cook onion and garlic just until tender.
• Add tomatoes, oregano, salt and pepper to taste and simmer over low hear for about ten minutes, or until blended and hot.
• Add the tuna, olives and capers, if desired, simmer a little longer to thicken sauce.
• Meanwhile, cook spaghetti in a large pot of boiling, salted water until al dente or just until tender.
• Drain and combine with hot tuna-tomato sauce and serve with sprinkled cheese.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

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:

• Preheat oven to 180°C.
• Cut a thin slice from the top of each tomatoe. Set aside for later use.
• Scoop out the tomato flesh. Roughly chop the flesh.
• Place the tomato shells into a greased ceramic or glass dish.
• In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint.
• Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper.
• Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape.
• Serve warm or at room temperature.

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
• Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.