Tuna White Bean Pasta With Gremolata Bread Crumbs Recipes

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TUNA & WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS



Tuna & White Bean Pasta with Gremolata Bread Crumbs image

Categories     Bread     Bean     Pasta     Tuna     Boil

Yield serves 4

Number Of Ingredients 16

6 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
6 flat anchovy fillets (optional)
6 garlic cloves, finely chopped
1 cup bread crumbs
Zest of 2 lemons
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/2 teaspoon crushed red pepper flakes (optional)
Salt
1 pound penne or ziti rigate (ridged penne or ziti pasta)
4 celery stalks, finely chopped
1 red onion, finely chopped
1 (15-ounce) can white beans, rinsed and drained
2 sprigs of fresh rosemary, leaves removed and finely chopped
1/2 cup white wine, white vermouth, or chicken stock
2 (6-ounce) cans Italian tuna in oil or water, drained
1 large tomato, seeded and chopped, or 1 (15-ounce) can diced tomatoes, drained (optional)

Steps:

  • Heat 4 tablespoons of the EVOO in a small pan over medium-low heat with the anchovies, if using. Melt the anchovies into the oil until they dissolve, then add 4 cloves of the garlic and stir for 2 minutes. Add the bread crumbs and cook, stirring, until deeply golden in color. Stir in the lemon zest, the parsley, and the red pepper flakes. Turn off the heat and transfer the gremolata bread crumbs to a bowl.
  • Bring a large pot of water to a boil for the pasta. When the water boils, season with salt, add the pasta, and cook to al dente. Heads up: You will need to reserve a ladle of the pasta cooking water before draining.
  • Heat a large skillet over medium heat with the remaining 2 tablespoons of EVOO. Add the celery, onions, and the remaining 2 cloves of garlic to the pan and cook until just tender, about 5 minutes. Add the white beans and rosemary and heat through for 2 to 3 minutes more. Add the wine, tuna, and tomato, if using. Stir for 2 minutes and then turn off the heat.
  • Add the reserved ladle of starchy cooking water to the skillet along with the drained pasta, then toss to combine. Serve in shallow bowls with lots of gremolata bread crumbs and a drizzle of oil on top.

BRETON TUNA AND WHITE BEAN GRATIN



Breton Tuna and White Bean Gratin image

Like a tuna casserole given a makeover, this pantry dinner is modern, sleek and a whole lot more elegant than anything your grandmother used to serve. The key is using really good-quality tuna, preferably the kind packed in extra-virgin olive oil and imported from Italy or Spain. If you can find a large 7-ounce can, use that. But the more typical size (5 3/4 ounces) will work perfectly well if you can't. Serve this over toasted slices of crusty bread that you've drizzled with oil. A crisp green salad or platter of sliced, salted cucumber is all you need to make a satisfying meal.

Provided by Melissa Clark

Categories     casseroles, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1/2 tablespoon extra-virgin olive oil
1 onion, finely chopped
6 garlic cloves, thinly sliced
2 (14-ounce) cans white beans
Kosher salt, to taste
Black pepper, to taste
2 tablespoons heavy cream (or use more milk if you don't have cream)
2 tablespoons whole milk
1 can tuna in olive oil (preferably a 7-ounce can, but 5 3/4-ounce is fine)
1 small dried red chile, crumbled (optional)
1/4 cup grated Gruyère
2 tablespoons panko bread crumbs
1 tablespoon unsalted butter, cut into pieces
1/2 tablespoon chopped parsley

Steps:

  • Heat oven to 350 degrees.
  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 8 minutes. Add garlic and cook for until fragrant and soft, another 2 to 4 minutes. Drain one can of beans and add to the skillet, then add the other can with its liquid. Season generously with salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, for 5 minutes.
  • Transfer bean mixture to a food processor and blend to a purée. Add cream and milk, and pulse to combine. Scrape mixture into a large bowl and stir in tuna, chile and half the cheese. Taste and adjust seasoning if necessary.
  • Scrape mixture into a 1 1/2-quart shallow gratin dish (no need to grease it). Sprinkle with bread crumbs and remaining cheese, and dot with butter. Bake until top begins to turn golden brown, 25 to 30 minutes, then scatter parsley over top and bake for another 5 minutes, until top is golden and bubbling.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 14 grams, Fiber 10 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 718 milligrams, Sugar 3 grams, TransFat 0 grams

ONE-PAN TUNA-WHITE BEAN CASSEROLE



One-Pan Tuna-White Bean Casserole image

This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories     dinner, casseroles, seafood, main course

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 onion, 2 shallots, 4 scallions or 2 leeks, chopped
2 tablespoons olive oil
Pinch of red-pepper flakes
Pinch of kosher salt
6 garlic cloves, sliced
1 rosemary sprig (optional)
2 anchovy fillets (optional)
2 (15-ounce) cans white beans, drained and rinsed
1/2 cup white wine, or use water or broth
1/4 cup milk
2 (5-ounce) cans of tuna
1 to 2 tablespoons chopped fresh herbs such as parsley, basil, tarragon, chives or a combination
Zest of 1/2 lemon
Kosher salt and black pepper
4 to 6 tablespoons grated cheese (any kind, though Gruyère, Cheddar, Parmesan or Jarlsberg would be great)
1/2 cup potato chips, crushed
1 tablespoon butter, cut into small pieces
Lemon juice, for serving

Steps:

  • Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
  • Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
  • Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
  • Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
  • Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
  • Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
  • Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.

LINGUINE WITH ITALIAN TUNA AND WHITE BEANS



Linguine with Italian Tuna and White Beans image

Provided by Georgia Downard

Categories     Bean     Pasta     Dinner     Lunch     Seafood     Tuna     Healthy     Self     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces spinach linguine
8 ounces canned Italian tuna packed in oil
1/4 cup fresh lemon juice
2 large cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
1/2 thinly sliced lemon (optional)

Steps:

  • Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

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