FARFALLE WITH TUNA IN A BASIL LEMON DRESSING
This is the quickest summer dinner we all love. The possibilities are endless as far as playing with it. I've added, at various times, roasted red peppers, capers, peas and toasted pignoli for some crunch. I first had this at a little deli in Los Gatos that has long since closed, but found something similar on Epicurious and adapted it a bit. This is a life saver when you're tired!
Provided by DeeCooks
Categories Tuna
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water.
- Mince garlic.
- Zest lemon to get one tablespoon zest. Juice the lemon. (About two tablespoons.).
- Shred basil into thin strips.
- Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
- Drain pasta well and add to bowl. Toss well.
- If pasta seems dry, add either a little pasta cooking water or more olive oil.
- Serve warm, or room temperature.
Nutrition Facts : Calories 806, Fat 31.7, SaturatedFat 4.8, Cholesterol 37.5, Sodium 348.8, Carbohydrate 95, Fiber 7.3, Sugar 4, Protein 37.6
FARFALLE WITH TUNA, TOMATOES AND OLIVES
Categories Fish Olive Pasta Tomato Vegetable Sauté Picnic Quick & Easy Oscars Dinner Seafood Fall Spring Summer Winter Simmer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
- Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.
FARFALLE AND TUNA CASSEROLE
Steps:
- Preheat oven to 400°F. Drain tuna; reserve oil. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons reserved oil from tuna.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in remaining ingredients. Transfer pasta mixture to 3-quart oval baking dish. Sprinkle with crumb mixture. Bake until pasta is hot and topping is golden brown, about 25 minutes.
GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING
Steps:
- Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
- Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC
Steps:
- Preheat oven to 400°F.
- Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
- Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
- Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
- While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
- Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.
FARFALLE TUNA SALAD
I used Barilla plus multi-grain pasta that is Omega rich. Loaded the salad with veggies. This can be a side or a complete meal.
Provided by Rita1652
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in salted boil water for 9 minutes add peas for 1 minute and drain well.
- Meanwhile place remaining ingredients in a large bowl tossing to blend.
- Add pasta and toss to coat.
- Chill for at least 2 hours. Garnish with parsley sprig.
- Enjoy.
Nutrition Facts : Calories 249.7, Fat 7.4, SaturatedFat 1.1, Cholesterol 13.6, Sodium 250.6, Carbohydrate 32.7, Fiber 1.8, Sugar 3.1, Protein 12.6
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