PASTA WITH TUNA, CAPERS AND LEMON
Adapted from Ciao Italia Pronto by Mary Ellen Esposito. Scaled down and not so spicy as the original.
Provided by Lille
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mince together the onion, garlic and capers in a food processor or mini-chopper. The mixture should be finely chopped.
- Pour 1 tablespoon of the olive oil from a can of tuna into a large saute pan. Heat oil, stir in minced onion mixture and cook until onion softens. Add the tuna to the pan, with the oil in the can. Red pepper flakes (1/2 teaspoon) can also be added at this point if desired. Flake the tuna with a fork and continue to cook over medium heat for 2 minutes.
- Stir in the oregano, lemon juice and salt and pepper to taste. Set aside and keep mixture warm. If making sauce in advance, transfer to a jar and refrigerate. Reheat when ready to use. This also makes a great sandwich filling.
- Cook pasta in boiling, salted water. Drain, reserve 2-3 tablespoons cooking water. Transfer pasta and water to saute pan. Raise heat to medium high and stir everything together until heated through. Sprinkle with parsley and serve.
Nutrition Facts : Calories 361.7, Fat 6.2, SaturatedFat 1, Cholesterol 19.8, Sodium 352.6, Carbohydrate 49.4, Fiber 2.5, Sugar 2, Protein 25.4
TUNA PASTA WITH LEMON CREAM SAUCE
Make and share this Tuna pasta with lemon cream sauce recipe from Food.com.
Provided by JustJanS
Categories Tuna
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook your pasta according to directions, drain and reserve 2 tablespoons of the cooking water.
- Return the pasta and cooking water to the saucepan and set aside.
- Heat the oil in a small saucepan over medium-high heat.
- Add the flour.
- Cook, stirring for 30 seconds, then remmove from the heat.
- Slowly add the lemon juice, stirring and bring to the boil over medium heat.
- Allow to cool a little, then add the cream.
- Add the cream mixture, tuna, olives, capers, parsley, 3/4 of the lemon rind, and salt and pepper to the pasta.
- Toss over a low heat until well combined.
- Spoon into serving bowls and sprinkle with the remaining lemon rind.
TUNA & LEMON PASTA
Whip up a delicious tuna and lemon pasta in less than 25 minutes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
- Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.
Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
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.
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