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.
TUNA AND TOMATO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
TUNA TOMATO PASTA SAUCE
Super easy to make, with ingredients everyone has hanging around in the pantry like canned tuna and canned tomatoes! Serve with about 3/4 pound of pasta, preferably penne, fusilli or macaroni, cooked according to package instructions.
Provided by Baje
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a deep skillet over medium heat and cook chile and garlic until lightly browned, about 1 minute. Add tuna, tomato paste, sugar, salt, and pepper and cook for 5 minutes. Add tomatoes and simmer until flavors are well combined, 5 to 10 minutes.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 24.5 g, Cholesterol 38.3 mg, Fat 14.7 g, Fiber 4.2 g, Protein 36.9 g, SaturatedFat 2.2 g, Sodium 1912.1 mg, Sugar 18.1 g
SPICY FISH AND OLIVE SPAGHETTI
This easy weeknight dinner is loaded with fiber and protein and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is satisfying as well as economical.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
- Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
- Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.
Nutrition Facts : Calories 420 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 580 milligrams, Carbohydrate 30 grams, Fiber 12 grams, Protein 24 grams, Sugar 8 grams
PASTA WITH TUNA AND OLIVES
If you want to make a complete meal of this, you can add a green vegetable to the mix (see the variation below). I like to use fusilli because I like the way the tuna gets lodged in the twists of the corkscrews, but other types of pasta, such as penne or spaghetti, will be just fine.
Provided by Martha Rose Shulman
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
- Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
- When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
- When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams
TUNA, TOMATOES AND SPAGHETTI
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.
OLIVE OIL-POACHED TUNA
You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true. There's this. By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Let tuna rest at room temperature for 10 to 15 minutes.
- Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
- Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature.
- Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.
Nutrition Facts : Calories 608 calories, Carbohydrate 1.3 g, Cholesterol 108.5 mg, Fat 36 g, Fiber 0.3 g, Protein 66.5 g, SaturatedFat 6.6 g, Sodium 271.4 mg
PASTA WITH TUNA & TOMATO SAUCE
This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 553 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.52 milligram of sodium
SPAGHETTI WITH OLIVE-OIL-POACHED TUNA IN TOMATO-FENNEL SAUCE
Steps:
- FOR THE TUNA
- Add the fennel seeds to a small sauté pan and bring to medium-high heat. (You need toasted fennel seeds for both the tuna and the sauce, so toss 2 tablespoons in the pan now and save a step later!) Toast the fennel seeds, shaking the pan frequently, until they are very aromatic and start to turn a brighter shade of green, 3 to 4 minutes. Remove from the heat and grind the seeds in a spice grinder or crush with a mortar and pestle.
- Season the tuna belly with salt, red pepper, and half the ground fennel seeds (you're saving the other half for the sauce).
- Preheat the oven to 200°F.
- Put the tuna in a medium ovenproof saucepan and cover with olive oil. Toss in the garlic, bay leaves, and thyme bundle. Cover and put in the oven; cook for 1 hour. Remove and let cool to room temperature. Use immediately or refrigerate in an airtight container.
- FOR THE SAUCE AND PASTA
- Coat a large wide saucepan with olive oil and add the onions and fennel; season with salt and red pepper and bring to medium heat. Cook the veggies until soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes.
- Add the tomatoes, the reserved tablespoon of toasted fennel seeds, and 1 cup water to the pan and season with salt. Bring to a boil (BTB) and reduce to a simmer (RTS); simmer for 30 minutes.
- Bring a large pot of well-salted water to a boil. Add the pasta and cook for 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome with just a little nugget of hard pasta still in the center-this is al dente.
- Remove the tuna from the olive oil, break it up, and add it to the sauce.
- Drain the pasta and add it to the sauce; stir vigorously to combine. Add a drizzle of big fat finishing oil and serve garnished with fennel fronds.
- YOU SAY TOMATO, I SAY SAN MARZANO
- San Marzano tomatoes are, as the name suggests, from San Marzano, Italy, outside of Naples. Sweet and delicious, these canned tomatoes are naturally very low in acid. Sometimes you'll notice people add a pinch of sugar to tomatoes when making sauce-this is not to sweeten the sauce so much as to offset the acid in the tomatoes. When you're using San Marzano tomatoes, this isn't necessary because they're naturally super-sweet and low in acid. However, for this same reason, they need a lot of salt to bring out their best flavor . . . accept it and move on.
- San Marzano tomatoes are perfect for sauce, and they work beautifully with my favorite piece of kitchen equipment: the food mill. It's super-old school but I love using a food mill to purée tomatoes because it lets the seeds slip through, leaving all the big-money stuff up top. Remember, when you put your tomatoes through a food mill, be sure to scrape the pulp off the bottom to get every last bit of tomato-y goodness! This is the stuff that will help thicken the sauce, so you don't want to leave it behind. Got it?
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- Bring a large pot of heavily salted water to a boil and cook the spaghetti according to the package instructions.
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