SUN-DRIED TOMATO & SPINACH TUNA PASTA RECIPE BY TASTY
Here's what you need: olive oil, garlic, sundried tomato, lemon, tuna, salt, pepper, whole wheat pasta, fresh spinach
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the sun-dried tomatoes and lemon juice and cook for 1-2 minutes, until fragrant.
- Add the tuna, salt, and pepper, and mix until thoroughly combined.
- Add the pasta and spinach and cook for about 1 minute, until spinach starts to wilt.
- Remove the pasta from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 1007 calories, Carbohydrate 154 grams, Fat 17 grams, Fiber 12 grams, Protein 61 grams, Sugar 21 grams
FRESH TUNA AND SUN -DRIED TOMATOES OVER PASTA
Steps:
- Bring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more.Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce.Serve immediately.
TUNA AND SUN-DRIED TOMATO SANDWICH
Make and share this Tuna and Sun-Dried Tomato Sandwich recipe from Food.com.
Provided by Redsie
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine tuna, pesto and olives. Season with pepper to taste.
- Spread tuna mixture onto four slices ofbread. Garnish with leaves of fresh basil and then top each with a second slice of bread. Serve with cut vegetables and dip.
- Variation: Add thin slices of bocconcini and broil before adding second slice of bread.
Nutrition Facts : Calories 298.2, Fat 11.5, SaturatedFat 1.9, Cholesterol 25.2, Sodium 1221, Carbohydrate 30.4, Fiber 3.9, Sugar 2.2, Protein 18.8
TUNA AND SUN-DRIED TOMATO SANDWICHES
Steps:
- In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.
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3.9/5 (47)Total Time 20 minsCategory Main Course, SandwichesCalories 794 per serving
- In a food processor or blender, combine the tahini, greek yogurt, zest + juice of 2 lemons and the olive oil until smooth and combined. If needed thin with just a little water. Add the basil + a pinch of salt and pepper and the crushed red pepper flakes to the blender or food processor and pulse once more to combine.
- Cut the loaf of ciabatta in half lengthwise and then generously spread both halves with the basil tahini yogurt sauce. Now spread the tuna mixture over the bottom half of the ciabatta. Layer the following ingredients in a single layer: avocado, cucumber, hard boiled eggs, cabbage and arugula. Crumble the feta over the arugula and season with pepper. Add the top half of the ciabatta and gently push down on the sandwich to help it stick together.
- From here, you can either wrap the sandwich in plastic wrap and place in the fridge for up to 1 day OR you can serve.
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