Spaghetti With Tuna Lemon And Breadcrumbs Recipes

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SPAGHETTI WITH TUNA AND CAPER SAUCE



Spaghetti with Tuna and Caper Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

12 ounces spaghetti
Coarse salt and freshly ground pepper
10 ounces tuna packed in olive oil (from 1 to 2 tins)
3 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed and drained
Pinch of red-pepper flakes, plus more for serving
1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
1/4 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
  • Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
  • Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.

TUNA AND VEGETABLE FETTUCCINE WITH LEMON BREADCRUMBS



Tuna and Vegetable Fettuccine with Lemon Breadcrumbs image

Both easy and inexpensive, tuna-noodle casserole stretched proteins and carbohydrates to the limits and fed at least a generation of American kids very well. Canned tuna will never go away, but fresh tuna has joined it as a culinary staple, and it stars in this deconstructed version of the classic. All the elements that make tuna casserole so appealing and comforting are here, just slightly rearranged. And there's no need to serve this on a cafeteria tray: It's good enough for your best china.

Yield Makes 6 servings

Number Of Ingredients 10

7 tablespoons butter
1 tablespoon grated lemon peel
2 cups fresh breadcrumbs
2 cups whipping cream
8 ounces cherry tomatoes, halved
1 cup frozen petite peas, thawed
1 pound fresh tuna, cut into 1/2-inch pieces
1 pound fresh fettuccine
1 cup freshly grated Parmesan cheese
2 tablespoons fresh minced parsley

Steps:

  • Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper.
  • Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.

SPAGHETTI WITH TUNA, LEMON, AND BREADCRUMBS



Spaghetti with Tuna, Lemon, and Breadcrumbs image

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

Coarse salt and ground pepper
2 slices whole-wheat sandwich bread
1 tablespoon plus 1 teaspoon olive oil
3/4 pound spaghetti
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
3 tablespoons slivered Kalamata olives
2 cans (5 ounces each) chunk light tuna in water, drained

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

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