BUFFET FARFALLE WITH TUNA AND TOMATOES
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 30m
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 435 milligrams, Sugar 4 grams
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 TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO
Seared Ahi served with Italian vegetables makes an easy and fresh tasting meal. Add fresh bread and wine if you like! Note, either fresh or canned tomatoes can be used.
Provided by CaliforniaJan
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
- Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
- Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
- Garnish with the remaining basil and mint.
Nutrition Facts : Calories 313.4, Fat 16.3, SaturatedFat 2.8, Cholesterol 59.6, Sodium 726.4, Carbohydrate 6.2, Fiber 1.9, Sugar 2.1, Protein 34.6
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