Tuna Pasta Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
• Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
• Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

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.

Steps:

• Heat oil in a medium heavy saucepan and cook onion and garlic just until tender.
• Add tomatoes, oregano, salt and pepper to taste and simmer over low hear for about ten minutes, or until blended and hot.
• Add the tuna, olives and capers, if desired, simmer a little longer to thicken sauce.
• Meanwhile, cook spaghetti in a large pot of boiling, salted water until al dente or just until tender.
• Drain and combine with hot tuna-tomato sauce and serve with sprinkled cheese.

Steps:

• Chop onion and sauté in oil.
• Add parsley, basil, garlic, salt and pepper.
• Add tuna, and simmer for about 5 minutes.
• Add tomatoes, juice and all, If you don't care for the consistency of these tomatoes, you can puree them in the food processor or use tomato puree instead Simmer 20 minutes.
• Pour over pasta.

Steps:

• In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
• While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
• Toss pasta with sauce, and serve.

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.

Steps:

• In a large pot of boiling water, cook the pasta until tender but firm.
• Drain and return to pot.
• Meanwhile, in a saucepan, melt butter over medium heat; add the onion and cook until tender.
• Stir in the flour and cook for a few seconds.
• Gradually whisk in the milk and bring to a simmer, stirring constantly until simmering and thickened.
• Add the peas, tuna (broken into chunks), parsley, green onions, cheese, and hot pepper sauce.
• Pour over the pasta and stir gently to mix.
• Serve immediately.

Steps:

• Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
• Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
• To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.