Farfalle With Tuna Sauce Recipes

TUNA AND FARFALLE PUTTANESCA

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.

FARFALLE WITH TUNA, TOMATOES AND OLIVES

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.

FARFALLE WITH TUNA SAUCE

Steps:

• Cook pasta in a pot of boiling salted water until al dente.
• Drain and flake the tuna. Heat a 2 Tbsp. oil in a skillet and add the garlic. When it starts to sizzle, add the flaked tuna. Stir to combine. Ass 1/2 cup wine and bring to a boil. Add the frozen peas and salt. Let simmer while the pasta cooks. Drain the pasta and transfer directly to the sauce. Mix to combine well and allow the flavors to meld. Season with pepper and serve immediately, sprinkled with a little fresh parsley.

YELLOW FIN TUNA FARFALLE

Steps:

• Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, best served rare or medium rare.
• Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
• Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.

BUFFET FARFALLE WITH TUNA AND TOMATOES

Steps:

• Bring four quarts of salted water to a boil, add the farfalle and cook about eight minutes, until just tender. Drain well, rinse under cold water, drain again and toss with two tablespoons of the oil. Set aside.
• Heat the remaining oil in a heavy skillet, add the onion and fennel and saute until translucent. Stir in the garlic, cook another minute, then add the tomatoes, cook five minutes more and remove from the heat. Add the parsley, capers and olives. Pour over the farfalle and fold in.
• Drain the tuna, reserving the oil. Flake the tuna and fold it into the farfalle mixture. Add the vinegar, fold again, then season to taste with salt and pepper. Add as much of the oil from the tuna as desired. Serve at room temperature.

FARFALLE WITH TUNA AND ROSEMARY MUSHROOM SAUCE

Steps:

• Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.

FARFALLE WITH TUNA SAUCE FOR SILLY SALLY!

Steps:

• Cook Farfalle according to package directions. Please do not overcook!
• Drain, rinse in cold water, drain again and set aside.
• In same pot, using medium heat, melt butter and cheese sauce.
• Add salsa and mushroom duxelle. Turn heat to low. Stir and continue cooking until mushrooms are hot.
• Break up Albacore into small chunks and add to pot. Stir well, breaking Albacore down to shred-like pieces.
• Remove pot from heat and add sour cream, stirring well.
• Make slurry with cornstarch. Return pot to low heat and slowly add to mixture while stirring until just starting to thicken. You may not have to use it all.
• Add Farfalle (and black pepper, if desired) to pot and combine.
• *Cheese sauce - I made mine with shredded sharp cheddar cheese and milk, but you can buy ready-made.
• ** See my recipe#155924.

BOW TIE PASTA WITH TOMATO TUNA SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
• Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
• Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
• Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.