TUNA RECIPES RECIPES
SICILIAN TUNA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
Total Time 14 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
- Halve and add the tomatoes, then sprinkle in most of the oregano.
- Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
- Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
- Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.
Nutrition Facts : Calories 411 calories, FatContent 9.6 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 24.3 g protein, CarbohydrateContent 60.7 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.1 g salt, FiberContent 3.4 g fibre
EASY TUNA STEAK RECIPES - OLIVEMAGAZINE
From Moroccan tuna kebabs to chargrilled tuna stew and tamarind-glazed salad, try our recipes for vibrant midweek meals and impressive entertaining ideas
Provided by Janine Ratcliffe
Number Of Ingredients 1
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When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.
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- Smash up the chilli and the coriander seeds in a pestle and mortar.
- Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
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- Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
- Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… The possibilities are endless.
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SICILIAN TUNA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 14 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 411 calories per serving
Total Time 14 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 411 calories per serving
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
- Halve and add the tomatoes, then sprinkle in most of the oregano.
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- Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
- Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.
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