Delicious Quick Easy Tuna Pasta With Veggies Recipes

QUICK AND EASY TUNA PASTA

Steps:

• I like to use a wok to make this dish, just because you can use it easily to serve up by bringing it to the table and everybody can help themselves. You will also need a colander.
• Start by boiling a pan of water and start cooking the pasta. I always add a drop of olive oil to the pasta when I am boiling it. Then chop the onion and fry it in the olive oil in the wok until soft, then add the sweet corn (after draining the water from the tin) and fry for about 1 minute. Turn off the heat on the wok.
• Then drain the tuna in the colander over the sink to get rid of the brine/oil. Make sure the tuna is broken up and the liquid drained.
• When the pasta is cooked pour it over the tuna in the colander (make sure the colander is over the sink ???? ) to drain the pasta from the water. Then add the hot pasta/tuna to the wok and put the wok on very low heat while you mix everything together.
• Finally, remove from the heat, add the Mayonnaise to taste, and season with salt and pepper to suit. You could make it look fancy by adding some chopped coriander (but we don't normally bother!).

VEGETABLE TUNA PASTA

Steps:

• Let angel hair pasta cool slightly, after being cooked.
• In a large, heavy duty frying pan, heat olive oil on medium high heat. Saute onion for five minutes, or until translucent, and then add garlic for another three minutes. Be careful not to burn the garlic.
• Add all the vegetables and saute for another 5 minutes. At this point, add the pasta to the frying pan, and saute until angel hair pasta has warmed up again. Be sure to mix the ingredients well, while sauteeing.
• Gently place the pasta mixture in a medium sized bowl, and let cool completely. Once cool, add the tuna fish, and mix well. Garnish with basil leaves, and chives.

DELICIOUS QUICK & EASY TUNA PASTA WITH VEGGIES

Steps:

• 1. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes.
• 2. Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water.
• 3. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean.
• 4. 3. In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat. In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed.
• 5. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.
• 6. May add extra shredded cheese on top of each individual serving. Enjoy!!

TUNA AND VEGETABLE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
• Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
• Bake in the preheated oven until bubbling, about 20 minutes.