Chilled Penne With Tuna And Japanese Mushrooms Recipes

CHILLED PENNE WITH TUNA AND JAPANESE MUSHROOMS

Steps:

• Place a large pot of water over high heat, add the salt, and bring to a boil. Put all the mushrooms in a fine-mesh sieve that will fit in the pot. Place the sieve in the pot, making sure the mushrooms are completely submerged in the water. Cook the mushrooms for 30 seconds. Remove the mushrooms and set aside. (Don't discard the cooking water.)
• Return the water to a boil. Add the pasta and cook, following package instructions. Once cooked, rinse the pasta under cold running water until chilled, then drain well. Set aside.
• Combine the mayonnaise, mustard, lemon juice, pepper, sugar, and 1 tablespoon of the reserved tuna oil in a bowl and mix well to make the dressing.
• Add 1/4 cup of the dressing to the cooked pasta. Mix until the pasta is evenly coated, salting to taste, then divide the pasta among 4 plates.
• In another bowl, combine the tuna, mushrooms, celery, and onion with the remaining dressing. Top the pasta with the tuna and vegetables, then garnish with the arugula and minced chives.

PENNE WITH TUNA, BASIL, AND LEMON

Steps:

• Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
• Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.

HOT PENNE WITH CHILLED TOMATO SAUCE AND CHARRED TUNA

Steps:

• Place all the sauce ingredients in the bowl of a food processor. Pulse on and off until roughly chopped. Pour the sauce into a bowl, cover and refrigerate until ready to use.
• Bring four quarts of water to the boil with one tablespoon of salt, or to taste, and add the penne. Cook, stirring down with the fork, for 10 to 12 minutes.
• Meanwhile, place a cast-iron skillet over high heat and sprinkle the pan with one tablespoon of kosher salt. When the salt begins to sputter, add the tuna steak, sprinkle the top of the steak with more salt and cook until lightly charred, about three minutes per side. Transfer the steak to a cutting board.
• Drain the pasta and toss with the remaining tablespoon of olive oil. Divide the pasta and sauce among four dishes. Slice the tuna into quarter-inch slices and place over the sauce. Serve immediately.

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

TUNA NOODLE CASSEROLE WITH MUSHROOMS

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.
• Preheat the oven to 400 degrees F (200 degrees C).
• Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.
• Drain penne and fold into the sauce. Spread in a large baking dish.
• Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.