tuna pasta

This stovetop tuna noodle casserole is a healthier take on a comfort food classic. It's gluten-free, dairy-free, and can be made paleo and AIP.

Healthier Stovetop Tuna Noodle Casserole (Gluten &amp; Dairy Free, Paleo)

coconut milk (I use this)

broth

tbsp arrowroot starch

tbsp avocado oil

minced

broccoli florets

salt

tsp black pepper (omit for AIP)

tuna

gluten-free shell pasta (Jovial rice pasta

yeast

tbsp parsley, chopped

Using a large bowl, stir the coconut milk, broth, and arrowroot. Set aside.

Use a large, deep pot heat the avocado oil over medium heat. Add the onion and garlic and saute for 3-4 minutes or until lightly translucent. Add the broccoli and saute for another 3-4 minutes or until the broccoli is lightly soft and bright green. Season with salt and pepper.

Drain the canned tuna and add to the pot. Using a wooden spoon to crumble the tuna into small chunks.

Pour in the broth mixture and pasta. Stir well to combine. Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked. When the pasta is just about done, stir the pot continuously for 1 minute to allow the sauce to reduce. See notes in the pasta needs more time to cook to your liking.

Stir in nutritional yeast to taste and serve topped with parsley.

Sicilian tuna pasta

300 g dried pasta shells

baby capers

500 g ripe mixed-colour cherry tomatoes

oregano

x tuna

Garlic Lemon Tuna Pasta is a 10-minute meal loaded with Mediterranean flavor. You can make it with basic pantry ingredients - a meal the family will love!

Garlic Lemon Tuna Pasta

spaghetti (or other pasta)

olive oil

garlic

pouches 2.6 ounces tuna in olive oil

lemon juice (plus zest)

Salt & pepper

capers

parsley

Grated parmesan (for serving)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.

In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.

Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.

Garnish with remaining parsley and serve warm.

https://content.jwplatform.com/videos/quQxAeZL.mp4

Garlic and Lemon Tuna Pasta

An easy, economical and totally delicious weeknight tuna pasta recipe you can make straight from the pantry, Italian-style with linguine and tuna in a spicy garlic olive oil sauce.

Olive Oil and Garlic Tuna Pasta

oil-preserved tuna

Sea salt

garlic (finely sliced)

red pepper or Aleppo pepper

tomatoes

linguine

butter

Italian parsley

Lift the tuna from the jar with a fork, leaving the oil in the jar. Put the tuna into a small bowl and break into smaller pieces with the fork - don't shred too much as large chunks have a nice texture.

Set a large pot of water on the stove to boil, adding 1 tablespoon of salt per quart of water.

Heat the oil in a large skillet over medium low heat for a minute. Toss in the garlic, chili and tomatoes and cook just until the garlic starts to sizzle. Remove from the heat and stir in the tuna and 1/4 teaspoon salt.

Cook the pasta until al dente. Reserve 1/4 - 1/2&nbsp;cup of pasta water before draining. Immediately add the pasta to the skillet along with the butter. Use tongs or two large forks to toss the pasta with the sauce, adding a bit of water to loosen the sauce (you might not need all the water).

Sprinkle the herbs over the pasta, then taste and add more salt or chili if you like. Serve hot.

Take your pasta bake to the next level with these tuna, spinach and ricotta pasta shells.

Baked tuna, spinach and ricotta pasta shells recipe

large pasta shells

fresh ricotta

frozen spinach, thawed

parmesan, grated

lemon

tbs milk

(700 grams)

tomato paste

tbs extra virgin olive oil

tsp chilli flakes

garlic cloves, sliced

Basil leaves, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6265346541001&=domain=del

5348771529001-6265346541001

Spaghetti all’Ascolana is a fast and easy to make olive and tuna spaghetti recipe from the Ascoli Piceno province in the Marche region of Italy. The star of this dish is large green olives called Ascolana olives which the province is famous for. Of course, you can use other types of green olives. Perfect for weeknights and family meals. Can be ready in 30 minutes!

Olive and tuna spaghetti all'Ascolana recipe from Marche

spaghetti

olives

anchovy

parsley (chopped)

red peperoncino or 1/2 tsp peperoncino flakes (chopped)

(for

black pepper. (to taste)

extra virgin olive oil.

Drain and chop the tuna, peel the garlic and chop the fresh peperoncino if using. (remove the seeds to make it less spicy). Cut the olives into halves or rounds. If they still have stones, you’ll have to pit them. Chop the parsley.

Prepare the ingredients

Heat the oil with the garlic cloves and peperoncino in a heavy pan. Add the pitted and chopped olives. Let everything fry for a few minutes, then add the tomato passata (puree) and a little salt and pepper, mix, cover and cook for about ten minutes. Add the drained and chopped tuna, the chopped anchovies and the chopped parsley. Stir,continue cooking for another 5-10 minutes and turn off the heat. Remove the garlic cloves.

Make the sauce

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When ready, save some pasta cooking water and drain. Add the pasta to the Ascolana sauce and mix everything together. If the sauce seems dry, add a little of the pasta cooking water. Serve with more chopped parsley and red chilli if required.

Cook the pasta and finish the dish

This 19th century tuna pasta recipe was created by a Neapolitan Marquis. It's simple to make, so perfect for weeknights but elegant enough to serve to guests!

Tuna and Anchovy Vermicelli recipe from Naples

400 g vermicelli pasta ((140z)

200 g canned tuna ((7 ounces) in olive oil)

anchovy oil

beef broth ((8.5 floz) I used homemade)

black peppercorns (as required)

pink peppercorns (as required (Peruvian pepper))

tbsp extra virgin olive oil

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Wash and chop the parsley. Drain the oil from the tuna. Rinse the anchovies well if they are salted.&nbsp;Cut them into small pieces and together with ¾ of the tuna, puree  in a blender with a little of the beef broth.

Put this sauce into a saucepan and add the rest of the broth and a few pink and black peppercorns. Stir and cook over a low heat until the sauce reduces and thickens (5-10 minutes). Add the rest of the tuna to the sauce and stir to mix in. Add salt to taste.

Cook the vermicelli al dente according to the instructions on the packet, save a cup of the pasta cooking water and drain the pasta. Return it to the pot or put it in a bowl and add the butter, olive oil and chopped parsley. Toss to mix well.&nbsp;

Then add the tuna and anchovy sauce, mix everything together well. Return to the heat and cook for another minute to allow the pasta to absorb the flavours of the sauce. If the sauce seems dry, add some pasta cooking water. Serve immediately with a little more chopped parsley and a few peppercorns.

This darn delicious tuna pasta with peas comes together in 20 minutes. You'll love the bold flavors thanks to simple ingredients like garlic, bell peppers, parsley, lemon zest, and a big sprinkle of Parmesan.

Tuna Pasta Recipe, Mediterranean-style

¾ lb spaghetti ((or pasta of your choice))

salt ((I use Diamond Crystal))

peas

Extra virgin olive oil

red bell pepper, (cored and cut into thin strips)

garlic cloves, (minced)

of ½ lemon, (more to your liking)

fresh parsley ((about 1 ounce))

Black pepper, (to your liking)

olives (sliced)

jalapeno pepper (optional),

Parmesan cheese (to your liking)

Bring 3 quarts of water to a rolling boil and add 1 tbsp of kosher salt. Cook the pasta in the boiling water to al dante according to package (most spaghetti will cook in 9 to 11 minutes or so). After the pasta has been cooking for 5 minutes, add the frozen peas to cook with the pasta for the remainder of the time. When the pasta is ready, take ¾ cup of the cooking water and set it aside. Drain the pasta and peas in a colander.

In a large, deep cooking pan, heat 2 tbsp extra virgin olive oil over medium-high till shimmering but not smoking. Add the red bell peppers and cook for 3 to 4 minutes, tossing regularly. Add the garlic and cook, tossing frequently, for 30 seconds or so until fragrant.

Now, add the cooked pasta and peas to the pan and toss to combine. Add the tuna, lemon zest, lemon juice, parsley, oregano, black pepper, kalamata olives, jalapeno if using, and a big sprinkle of Parmesan cheese. Drizzle a bit of extra virgin olive oil and some of the pasta cooking water as needed. Give everything a toss. Taste and adjust seasoning to your liking.

Transfer the tuna pasta to serving bowls. Enjoy!

This quick and comforting Creamy Tuna Pasta with Peas is a fast and easy weeknight dinner that only requires a few simple ingredients.

Creamy Tuna Pasta with Peas

pasta (0.67)

garlic, minced (0.16)

peas (0.38)

half and half* (0.75)

Parmesan (0.95)

can solid albicore tuna, drained (2.79)

Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander.

While the pasta is cooking, prepare the rest of the dish. Add the butter and minced garlic to a large skillet. Sauté the garlic over medium heat for about one minute, or just until it is soft and fragrant, but not browned.

Add the frozen peas and season with a pinch of salt and pepper. Sauté for a couple minutes more, or until the peas are heated through.

Add the half and half to the skillet and allow it to come up to a simmer, stirring frequently to keep a skin from forming on the surface or the bottom from scorching. Let the half and half simmer for about 3-5 minutes, or just until it reduces slightly.

At this point the pasta should be finished and drained. Add the drained pasta to the skillet and stir to combine. Sprinkle the Parmesan over the pasta and stir to combine again. Allow the heat to melt the Parmesan as you stir. Once melted, turn the heat off. Taste the pasta and add a pinch of salt and pepper, if needed.

Finally, add the drained tuna and fold it into the pasta. If you are using whole tuna chunks, break them up slightly as you stir. If you are using chunk light tuna that is already in small pieces, fold gently to avoid breaking the tuna up too much. Serve warm!

Make the most of canned tuna with this fresh and easy pasta dish.

Tuna and caper pasta with crispy breadcrumbs recipe

extra virgin olive oil

breadcrumbs

Italian herbs

garlic cloves, finely chopped

fennel seeds

(65 grams) capers

good-quality tuna in oil

angel hair pasta, cooked to packet instructions

Recipe video above. One of the pantry-pasta greats. I love this recipe because it really showcases what great food you can make using canned tuna! Fabulous flavour beyond just canned tuna thanks to the anchovies, the freshness of lemon and tangy capers. The oil from the can of tuna is used as the sauce so don&#39;t be tempted to use tuna in brine!

The most amazing canned tuna pasta!

spaghetti (, or other thin long pasta)

tbsp cooking salt (,

285 grams/ 10 oz (approx) canned tuna

garlic (, finely minced)

anchovy (, minced (Note 2))

tsp baby capers ((or finely chopped pickles))

tbsp parsley (, finely chopped (ok to skip))

tbsp lemon juice ((sub 1 tbsp apple cider

tsp cooking/kosher salt

tsp black pepper

Cook pasta - Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.

Sauté aromatics - In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.

Toss pasta - Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.

Add tuna - Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through - try to keep some tuna chunks.

Serve immediately!

An under 20, easy to make tuna pea pasta recipe that&#039;s delicious served hot or cold or for lunch or dinner!

Tuna Pea Pasta

pasta

albacore tuna (drained)

garlic (minced)

onion (diced)

extra virgin olive oil, divided

lemon juice

pepper

parsley (minced)

dill (minced)

Parmesan cheese (shredded)

Heat a 3 quart pot of water on stove until it comes to a boil.

Meanwhile, in a small bowl of measuring cup with a pour spout, add 2 tablespoons of olive oil, lemon juice, salt, and pepper. Whisk and set aside.

When water comes to a bowl, add pasta.  Set timer for pasta - according to time on package for the kind of pasta you&#39;re using. When there&#39;s about 4 minutes left for the pasta to cook, add frozen peas.

While peas cook, heat remaining 1 tablespoon of olive oil in a dutch oven or large pot and on medium and saute garlic and onion until soft and transluscent.

When pasta is al dente, drain and add to the onions in the pot.  Turn off heat. Add the tuna and mix.

Add herbs, mix, and then drizzle dressing.  Add Parmesan cheese and give a final mix.

Serve and enjoy!

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It&#39;s easy to make, cool, creamy, and perfect for a crowd.

Tuna Pasta Salad with Peas

mayonnaise (0.92)

Tbsp lemon juice (0.12)

dill (0.03)

salt (0.05)

tsp black pepper (0.02)

onion

peas (0.47)

mini shell pasta (1.13)

Make the dressing first. Combine the mayonnaise, lemon juice, dill, salt, and pepper in a bowl, then set the dressing aside.

Finely dice the red onion and measure out the frozen peas.

Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and continue to boil until it&#39;s almost fully tender (about 5-6 minutes), then add the frozen peas. Continue to cook the pasta and peas together for the last minute or two, or until the pasta is fully tender. Drain the pasta and peas well in a colander, allowing them to cool.

Once the pasta and peas are well drained and mostly cooled, transfer them to a large bowl. Add the diced red onion, drained tuna, and prepared dressing. Fold the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

Quick and easy Tuna Pasta made with silky pappardelle pasta, canned tuna, cherry tomatoes, onion and capers. This recipe is packed with delicious flavour and takes only 15 minutes to make from start to finish.

Tuna Pasta with Capers and Tomatoes

oz Pappardelle pasta ((400 grams))

cherry tomatoes (cut in half (525 grams))

red onion (cut in half and finely sliced)

Top 19 tuna pasta recipes from across the web

The most viewed tuna pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthier Stovetop Tuna Noodle Cass...

Sicilian tuna pasta

Garlic Lemon Tuna Pasta

Olive Oil and Garlic Tuna Pasta

Baked tuna, spinach and ricotta pas...

Olive and tuna spaghetti all'Ascola...

Tuna and Anchovy Vermicelli recipe ...

Tuna Pasta Recipe, Mediterranean-st...

Creamy Tuna Pasta with Peas

Tuna and caper pasta with crispy br...

The most amazing canned tuna pasta!

Tuna Pea Pasta

Tuna Pasta Salad with Peas

Tuna Pasta with Capers and Tomatoes

Pasta with tuna and rocket

Tuna Pasta with Olives and Tomatoes

Tuna Pasta with Olives and Tomatoes

Tuna fettuccine

Quick Summer Tuna Pasta Salad

Top 19 tuna pasta recipes from across the web

The most viewed tuna pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthier Stovetop Tuna Noodle Cass...

Sicilian tuna pasta

Garlic Lemon Tuna Pasta

Olive Oil and Garlic Tuna Pasta

Baked tuna, spinach and ricotta pas...

Olive and tuna spaghetti all'Ascola...

Tuna and Anchovy Vermicelli recipe ...

Tuna Pasta Recipe, Mediterranean-st...

Creamy Tuna Pasta with Peas

Tuna and caper pasta with crispy br...

The most amazing canned tuna pasta!

Tuna Pea Pasta

Tuna Pasta Salad with Peas

Tuna Pasta with Capers and Tomatoes

Pasta with tuna and rocket

Tuna Pasta with Olives and Tomatoes

Tuna Pasta with Olives and Tomatoes

Tuna fettuccine

Quick Summer Tuna Pasta Salad

The most viewed tuna pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine