SPAGHETTI WITH TUNA, LEMON, AND BREADCRUMBS
This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.
Nutrition Facts : Calories 500 g, Fat 9 g, Fiber 4 g, Protein 31 g
GARLIC LEMON TUNA PASTA
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
- In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
- Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
- Garnish with remaining parsley and serve warm.
Nutrition Facts : Calories 348 kcal, Carbohydrate 44 g, Protein 18 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 241 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
- Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.
TUNA & LEMON PASTA
Whip up a delicious tuna and lemon pasta in less than 25 minutes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
- Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.
Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
SPAGHETTI WITH TUNA AND LEMON
Make and share this Spaghetti With Tuna and Lemon recipe from Food.com.
Provided by Wendys Kitchen
Categories Tuna
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti in boiling salted water until al dente.
- Meanwhile heat oil in pan and add garlic and parsley and cook 1-2 minutes.
- Add anchovies, chilli, tuna and continue to cook until heated through.
- Add lemon juice and turn off heat.
- Drain spaghetti, return to saucepan and add butter and tuna mixture. Stir well.
- Add parmesan, pepper and salt if needed.
Nutrition Facts : Calories 921, Fat 38.4, SaturatedFat 18.1, Cholesterol 76.6, Sodium 402.9, Carbohydrate 108.7, Fiber 4.8, Sugar 3.2, Protein 34.1
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
- Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
LEMON SPAGHETTI WITH TUNA & BROCCOLI
15 minutes is all you need to whip up this fresh, light and healthy fish pasta with olives, capers and greens
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Boil the spaghetti in salted water for 6 mins. Add the broccoli and boil for 4 mins more or until both are just tender.
- Meanwhile, mix the shallots, olives, capers, tuna and lemon zest and juice in a roomy serving bowl. Drain the pasta and broccoli, add to the bowl and toss really well with the olive oil and lots of black pepper. Serve with a little extra olive oil drizzled over.
Nutrition Facts : Calories 440 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
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TUNA, PARSLEY AND LEMON SPAGHETTI RECIPE
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5/5 (2)Category Healthy Pasta RecipesCuisine Italian RecipesCalories 956 per serving
- Bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain, then return to the pan.
- Meanwhile, make the sauce. Heat 4 tablespoons of the oil in a frying pan over a medium heat, add the shallots and garlic and cook for 2 minutes. Add the chilli and cook for a further 2 minutes, until everything is softened.
- Add the tuna, lemon juice and parsley and mix together. Add the remaining oil (this will act as a dressing for the pasta), and stir over the heat for 1 minute to heat through. Toss through the cooked spaghetti and season to taste. Divide between 2 warm bowls and serve with grated Parmesan, if you like.
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