TUNA AND FARFALLE PUTTANESCA
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
- Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.
GRILLED YELLOWFIN TUNA WITH MARINADE
Steps:
- Prick tuna steaks all over with a fork and place in shallow glass dish.
- Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove tuna from the marinade. Shake excess moisture from the steaks.
- Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
- Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g
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.
GRILLED YELLOWFIN TUNA WITH OVEN-ROASTED PEPPERS
Steps:
- Preheat grill to high heat.
- Rub olive oil over each steak and season with salt and pepper. Transfer steaks to grill and cook for 2 to 3 minutes per side for rare. Place in the refrigerator to make the slicing easier.
- Serve with Oven-Roasted Peppers.
- Over a gas flame, or under the broiler, roast peppers until the skin blisters and turns black, turning with tongs so they get evenly charred. Place the peppers in a bowl and cover with plastic for 15 to 20 minutes. Uncover, peel off the blackened skin, remove the core, and discard the seeds and ribs. Cut the peppers into thin strips and place in a clean bowl. Add the fresh herbs, shallots, garlic, olive oil, and balsamic vinegar and toss to combine.
FARFALLE WITH TUNA, TOMATOES AND OLIVES
Categories Fish Olive Pasta Tomato Vegetable Sauté Picnic Quick & Easy Oscars Dinner Seafood Fall Spring Summer Winter Simmer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
- Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.
SEARED YELLOW FIN TUNA
Make and share this Seared Yellow Fin Tuna recipe from Food.com.
Provided by Arimaeis
Categories Grains
Time 31m
Yield 16-24 pieces, 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Cut tuna steak in half.
- Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
- Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
- Put olive oil into pan and heat until it reaches smoking point.
- Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
- Pull tuna from pan and allow to rest for 10 minutes.
- Slice thinly and serve.
Nutrition Facts : Calories 581.3, Fat 33.6, SaturatedFat 6, Cholesterol 86.1, Sodium 3107.1, Carbohydrate 7.2, Fiber 2.6, Sugar 1, Protein 61.8
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FARFALLE WITH TUNA, LEMON AND FENNEL - EATINGWELL
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- Cook pasta according to package directions, omitting salt; drain. Return pasta to pan; cover and keep warm. Meanwhile, drain tuna, reserving oil. If necessary, add enough olive oil to measure 3 tablespoons total. Flake tuna; set aside.
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- Pour tuna mixture over pasta; stir gently to combine. Sprinkle each serving with parsley and lemon peel.
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