SPAGHETTI ROSTI WITH TUNA
This is from Lesley Waters (UK TV-Chef) 'Easy Ways to Success-Healthy' cookbook. It can be served hot or cold, so it makes it ideal for lunch boxes or picnics.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the spaghetti al dente, according to directions.
- Drain and rinse under plenty of cold water, drain again and put aside.
- Heat the oil in a large non stick skillet, which has to be suitable to put under the broiler/grill.
- Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute.
- In a large bowl combine the pasta, tuna eggs and onion/garlic mixture.
- Season to taste with salt and pepper, you can also add some oregano or basil if you like.
- Pour everything into your skillet and top with cheese.
- Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes.
- Place under a preheated medium grill/broiler and grill until fully set and starting to brown.
- It's good cut into wedges and served with a salad.
Nutrition Facts : Calories 511.9, Fat 15.3, SaturatedFat 4.8, Cholesterol 277.4, Sodium 474.2, Carbohydrate 51.2, Fiber 2.5, Sugar 3.1, Protein 39.4
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 9
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.
SPAGHETTI WITH TUNA, LEMON, AND BREADCRUMBS
This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.
Nutrition Facts : Calories 500 g, Fat 9 g, Fiber 4 g, Protein 31 g
ROSTI FISH CAKES
Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard
Provided by Good Food team
Categories Main course
Time 45m
Number Of Ingredients 10
Steps:
- Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
- Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
- Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.
Nutrition Facts : Calories 430 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
TUNA, CAPER & CHILLI SPAGHETTI
Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make
Provided by Anna Glover
Categories Dinner, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
- Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
- Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.
Nutrition Facts : Calories 409 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
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