Spaghetti with Spicy Tuna Marinara Sauce
Kosher salt
1 1/2 pounds plum tomatoes (6 to 8 tomatoes) 2 1/2 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon red pepper flakes 1/2 cup dry white wine 12 ounces spaghetti 1 5 -ounce can light tuna packed in water, drained Freshly ground pepper 1/2 cup roughly chopped fresh basil Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm. Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil. Tuna, White Bean and Kale Soup
1 tablespoon oil
1 onion, diced 3 cloves garlic, chopped 1 pinch red pepper flakes (optional) 4 cups low sodium chicken broth 1 (15 ounce) cans cannellini beans, drained and rinsed 2 (6 ounce) cans Clover Leaf solid white tuna, drained and broken into bite sized chunks 1 teaspoon Italian seasoning 1/2 teaspoon ground fennel seeds 1/2 teaspoon paprika 1 bunch kale, coarsely chopped 1/4 cup parmigiano reggiano (parmesan), grated salt and pepper to taste Heat the oil in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the garlic and red pepper flakes and cook until fragrant, about a minute. Add the broth, beans, tuna, Italian seasoning, fennel and paprika, bring to a boil, reduce the heat and simmer for 10 minutes. Add the kale and simmer until it wilts, about 2-3 minutes. Add the parmesan, let it melt and season with salt and pepper to taste before removing from heat Tuna Stuffed peppers
2 bell peppers (color of your choice)
1 can of tuna chunks in brine/spring water 60g grated cheddar cheese 30g tomato puree (double concentrate) 1 spring onion/scallion (finely chopped) 10g capers 1 tomato (de-seeded and diced) start by turning on your broil to the highest setting halve your peppers, and de-seed them. place cut side down on a lined baking tray, and place under the heat for 3-4 mins, the peppers will just start to soften and the skin will be close to blistering – remove from oven, and flip them over – watch out for the steam trapped inside! while your peppers are under the heat, mix together your filling starting with the tuna and tomato puree, mix until combined next add in 30g of cheese, and all other ingredients. once combined, spoon the tuna mix into the hollows and sprinkle the remaining cheese over the top. place back under the grill (US: broiler) and cook for another 3-4 minutes or until the cheese has melted, bubbling and starting to crisp up. Tuma Empanada
1 tablespoon olive oil
2 medium plum tomatoes, seeded, finely chopped 1 medium green bell pepper, finely chopped 1 medium onion, finely chopped 2 garlic cloves, minced 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked 2 large hard-boiled eggs, peeled, sliced Nonstick vegetable oil spray 1 17.3-ounce package frozen puff pastry (2 sheets), thawed 2 ounces thinly sliced Serrano ham or prosciutto 1 large egg, beaten to blend (for glaze) Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely. Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill. Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter |
Tuna and Green Bean Salad
1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste 2 large red potatoes, diced 1/3 cup freshly squeezed lemon juice 2 garlic cloves, finely chopped 1/3 cup extra-virgin olive oil 1 teaspoon dried oregano 3/4 teaspoon freshly ground black pepper 8 ounces cherry tomatoes, halved 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 9 ounces canned tuna packed in oil, drained Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel. In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to Tuna Cakes with Fresh Tomato Salsa
3 5oz cans Albacore Tuna (in water), drained and fluffed
1/2 cup chopped yellow onion 1/3 cup crushed Wasa Light Rye crackers (appx 4 crackers) 2 tablespoons freshly minced parsley 2 cloves garlic, minced 1 tablespoon freshly squeezed lime juice 1 tablespoon dijon mustard 1 1/2 teaspoons Jalapeno Tabasco (the green one), or to taste salt and pepper, to taste 1 large egg, whisked 2 tablespoons olive oil 4 roma tomatoes, chopped 1/4 cup chopped yellow onion 2 green onions, chopped 2 tablespoons minced parsley 1 teaspoon freshly squeezed lime juice 1/4 teaspoon garlic salt fresh ground pepper, to taste For the Tuna Cakes: In a large bowl, mix together tuna, onion, crushed Wasa crackers, parsley, garlic, lime juice, mustard, and jalapeno Tabasco. Then add a little salt and pepper, stirring, and taste testing. Once you have reached your desired seasonings, stir in the egg. Pat tuna mixture into patties, using 1/2 cup packed tuna for each patty. Set on wax paper. Add 1 tablespoon olive oil in a large non-stick sauté pan, over medium heat. Add two Tuna Cakes to the pan and cook for 2 minutes on each side, or untilgolden brown. Remove from pan and set on a paper towel covered plate to drain off any excess oil. Repeat entire process (including adding a second tablespoon of olive oil) to cook the remaining to Tuna Cakes. For the Fresh Tomato Salsa: Toss together tomatoes, yellow onion, green onions, parsley, lime juice, garlic salt and pepper. Place in an airtight container and refrigerate for 2 hours before eating. This allows the flavors to develop, but of course you can eat it immediately if in a rush! Top Tuna Cakes with Fresh Tomato Salsa and serve immediately! Tuna Salad Bruschetta
8 3/4-inch-thick slices baguette, cut on the diagonal
1 tablespoon olive oil coarse salt and ground pepper 1/4 cup fresh lemon juice, from 2 lemons 4 tablespoons Dijon mustard 2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil 1 can (15 ounces) cannellini beans, rinsed and drained 1/2 cup fresh flat-leaf parsley, chopped 1 shallot, finely chopped 2 celery stalks, thinly sliced crosswise Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside. In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine. Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve. Tuna Quesadilla
2 small (3-ounce) cans tuna, drained and flaked
1/2 cup salsa, drained 1/2 cup chopped fresh scallions 1 cup shredded Cheddar 3 (12-inch) flour tortillas Mix tuna with salsa and scallions. Fold in Cheddar. Divide mixture into 1/3's and spread each portion over 1/2 of a tortilla and fold into a half circle. Brown each of the 3 quesadillas on both sides in a hot pan to melt cheese. Cool a bit, cut into wedges and serve. |