Spicy Italian Tuna And Noodles Recipes

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SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI



Spicy Tomato-Tuna Noodle Skillet Casserole With Aioli image

Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.

Provided by Kendra Vaculin

Categories     Egg     Garlic     Olive Oil     Onion     Pasta     Tuna     Anchovy     Pepper     Parsley

Yield 4 servings

Number Of Ingredients 20

Aioli
1 large egg yolk
1 garlic clove, finely grated
¼ tsp. kosher salt, plus more
½ cup (or more) extra-virgin olive oil
Casserole and Assembly
1 medium onion, cut into large pieces
2 garlic cloves
½ cup coarsely chopped roasted red peppers from a jar
3 Tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta
2 (5-6-oz.) cans or jars oil-packed tuna
1 oil-packed anchovy fillet, coarsely chopped
1 tsp. kosher salt, divided
Freshly ground black pepper
2 Tbsp. double-concentrated or regular tomato paste
1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed
1 tsp. ground turmeric
¼ tsp. crushed red pepper flakes
Coarsely chopped parsley (for serving; optional)

Steps:

  • Aioli
  • Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
  • Casserole
  • Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
  • Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
  • Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
  • Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
  • Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
  • Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

SPICY TUNA PASTA RECIPE BY TASTY



Spicy Tuna Pasta Recipe by Tasty image

Here's what you need: uncooked pastas, oil, boiling water, tomato puree, salted butter, vegetable stock, tomato, tuna, garlic, paprika, dried chili flakes, grated cheese, salt and pepper

Provided by Ceyda Polat

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 uncooked pastas, (4 portions)
1 tablespoon oil
4 cups boiling water
1 teaspoon tomato puree
¼ cup salted butter
1 cube vegetable stock
1 Tin tomato, chopped
1 Tin tuna
1 clove garlic, crushed
4 teaspoons paprika
2 pinches dried chili flakes
½ block grated cheese
salt and pepper, as needed

Steps:

  • Put the pasta into a saucepan and pour over one tablespoon of chosen oil to stop the pasta from clumping together. Add the vegetable stock cube to the boiling water and stir until dissolved then pour the water over the pasta and bring to a boil. Cook the pasta until just undercooked and drain the pasta water, saving about a cupful of the water for the sauce.
  • Into the pan of cooked pasta, add the tin of tomatoes, the tuna, the butter, crushed garlic, paprika, salt and pepper to taste and chili flakes. Stir and bring to a simmer to finish cooking the pasta.
  • Add the pasta water saved previously and stir in whilst still simmering, then add the cheese in and stir this in. Simmer until the cheese has melted and then serve, adding more cheese, black pepper and chili flakes if needed.

Nutrition Facts : Calories 991 calories, Carbohydrate 91 grams, Fat 58 grams, Fiber 10 grams, Protein 26 grams, Sugar 12 grams

SPICY TUNA & NOODLES



Spicy Tuna & Noodles image

This is my twist on the everyday tuna casserole that I remember as a kid. My family really enjoys the "spicy" version! It's cheesy, creamy, full of heat and comfort food all in one. I would recommend this for a potluck or football party food. **If you think this will be too spicy cut back on the red pepper flake and it's...

Provided by Dawn Whitted

Categories     Other Main Dishes

Time 1h10m

Number Of Ingredients 21

12 oz no yolk egg noodles
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 medium yellow onion, diced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1 medium jalepeno pepper, diced
1/2 c mushrooms, diced
1 can(s) cream of mushroom soup, fat-free
1 can(s) cream of chicken soup, fat-free
1/4 c sour cream, light
1 can(s) milk, 1%
1 clove garlic, minced
1-3 pinch red pepper flakes, according to your taste
1-2 pinch salt and pepper, according to your taste
2 can(s) tuna, packed in water (drained)
1 c cheddar cheese, shredded
TOPPING
3 Tbsp olive oil, extra virgin or butter
3-4 slice white sandwich bread, diced
1/2 tsp garlic salt with parsley

Steps:

  • 1. Bring large pot of water to a boil and add no yolk egg noodles. Boil according to package directions until al dente. Approximately 10 minutes. Drain water from noodles and reserve.
  • 2. Meanwhile in large skillet add olive oil and butter to melt. Add diced yellow onion, bell pepper, jalepeno and saute until tender. Add mushrooms saute for a few more minutes.
  • 3. Add drained tuna, minced garlic, soups, sour cream, milk, red pepper flake, salt and pepper to taste. Let simmer for 5-10 minutes on medium heat. Shut heat off.
  • 4. Spray 9x13 casserole dish with nonstick cooking spray and add drained noodles. Pour tuna mixture over noodles and stir until well combined. Top the casserole with shredded cheese.
  • 5. TOPPING: Add olive oil or butter to clean skillet on medium heat. Add cubed bread to skillet and stir to cover bread with oil. Saute to brown for 5 minutes making sure not to scorch the bread crumbs. Sprinkle lightly with garlic salt before removing from heat. Then top casserole with seasoned bread crumbs.
  • 6. Bake uncovered in 350 degree oven for 35-45 minutes to heat through and crisp topping. My family likes to add hot sauce to this when they dish up. And it goes great with any veggie. We prefer corn, cottage cheese, and a small side salad.

SPAGHETTI WITH ITALIAN TUNA



Spaghetti With Italian Tuna image

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 pound thin spaghetti
Salt
1 6 1/2-ounce can Italian canned tuna in oil
6 ripe plum tomatoes, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped pitted black olives
2 tablespoons minced fresh basil
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
  • While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
  • Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

SPICY ITALIAN TUNA AND NOODLES



Spicy Italian Tuna and Noodles image

Here's a simple, healthy one-dish meal that's refreshingly big on taste. It's quick, too. Deliver this tuna-noodle casserole to the table in under 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

8 oz uncooked yolk-free extra-wide noodles
1 jar (26 oz) tomato-basil pasta sauce
2 cans (6 oz each) albacore tuna in water, drained, flaked
1/4 cup sliced ripe olives
2 teaspoons salt-free extra-spicy seasoning blend
3/4 cup shredded Italian cheese blend (3 oz)
2 tablespoons chopped fresh parsley

Steps:

  • In 4-quart Dutch oven, cook and drain noodles as directed on package. Stir in pasta sauce. Cook until heated through.
  • Fold in tuna, olives and seasoning. Cook until heated through. Top each serving with cheese and parsley.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g

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