TUNA STEAK SAUCE DRESSING RECIPES

Name: Sicilian tuna pasta
Total time: 14 min
Yield: 4
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 300 g dried pasta shells; 4 heaped teaspoons baby capers; 500 g ripe mixed-colour cherry tomatoes; 1 tablespoon dried oregano ideally the flowering kind; 1 x 220 g jar of tuna in olive oil from sustainable sources

SICILIAN TUNA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES

Sicilian tuna pasta | Pasta recipes | Jamie Oliver recipes image

Total Time 14 minutes

Yield 4

Number Of Ingredients 5

Ingredients

300 g dried pasta shells
4 heaped teaspoons baby capers
500 g ripe mixed-colour cherry tomatoes
1 tablespoon dried oregano ideally the flowering kind
1 x 220 g jar of tuna in olive oil from sustainable sources

Steps:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. 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.
3. Halve and add the tomatoes, then sprinkle in most of the oregano.
4. Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
5. 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.
6. 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

SICILIAN TUNA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES

Sicilian tuna pasta | Pasta recipes | Jamie Oliver recipes image

Total Time 14 minutes

Yield 4

Number Of Ingredients 5

Ingredients

300 g dried pasta shells
4 heaped teaspoons baby capers
500 g ripe mixed-colour cherry tomatoes
1 tablespoon dried oregano ideally the flowering kind
1 x 220 g jar of tuna in olive oil from sustainable sources

Steps:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. 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.
3. Halve and add the tomatoes, then sprinkle in most of the oregano.
4. Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
5. 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.
6. 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.

More about "tuna steak sauce dressing recipes"

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

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. 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.
3. Halve and add the tomatoes, then sprinkle in most of the oregano.
4. Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
5. 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.
6. 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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