PASTA WITH TUNA CREAM SAUCE
This is a very easy recipe which can be made with either tuna or salmon. I have even made it with crabmeat with good results. It is low in fat and has only 56 grams of carbohydrates. It comes from the cookbook "Lighthearted Everyday Cooking" by Anne Lindsay.
Provided by Irmgard
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling water, cook the pasta until tender but firm.
- Drain and return to pot.
- Meanwhile, in a saucepan, melt butter over medium heat; add the onion and cook until tender.
- Stir in the flour and cook for a few seconds.
- Gradually whisk in the milk and bring to a simmer, stirring constantly until simmering and thickened.
- Add the peas, tuna (broken into chunks), parsley, green onions, cheese, and hot pepper sauce.
- Pour over the pasta and stir gently to mix.
- Serve immediately.
TUNA PASTA WITH LEMON CREAM SAUCE
Make and share this Tuna pasta with lemon cream sauce recipe from Food.com.
Provided by JustJanS
Categories Tuna
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook your pasta according to directions, drain and reserve 2 tablespoons of the cooking water.
- Return the pasta and cooking water to the saucepan and set aside.
- Heat the oil in a small saucepan over medium-high heat.
- Add the flour.
- Cook, stirring for 30 seconds, then remmove from the heat.
- Slowly add the lemon juice, stirring and bring to the boil over medium heat.
- Allow to cool a little, then add the cream.
- Add the cream mixture, tuna, olives, capers, parsley, 3/4 of the lemon rind, and salt and pepper to the pasta.
- Toss over a low heat until well combined.
- Spoon into serving bowls and sprinkle with the remaining lemon rind.
LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA
Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Pasta
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
- Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.
Nutrition Facts : Calories 672 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 1.5 milligram of sodium
TUNA, LEMON, AND CAPER SAUCE
Steps:
- Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
- Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
- Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.
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