Best 9 Fettuccine With Preserved Tuna Capers And Olives Recipes

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Indulge in a symphony of flavors with our delectable Fettuccine with Preserved Tuna, Capers, and Olives. This tantalizing dish is a delightful journey through the Mediterranean, where the briny notes of preserved tuna, the sharp tang of capers, and the savory richness of olives blend harmoniously with tender fettuccine pasta. Immerse yourself in the vibrant colors and textures of this culinary masterpiece, where each ingredient plays a vital role in creating a truly unforgettable meal.

Accompanying this main course is a selection of equally enticing recipes that are sure to satisfy any palate. Embark on a culinary adventure with our aromatic Roasted Red Pepper and Tomato Soup, where the sweetness of roasted red peppers intertwines with the tangy acidity of tomatoes, creating a velvety smooth and flavorful broth. For a refreshing side dish, our Caprese Skewers with Balsamic Glaze offer a delightful combination of fresh mozzarella, juicy tomatoes, and fragrant basil leaves, drizzled with a luscious balsamic glaze. And to complete your meal on a sweet note, our classic Tiramisu provides the perfect ending with its layers of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder.

Here are our top 9 tried and tested recipes!

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY



Tuna Linguine With Tomatoes, Olives & Capers Recipe by Tasty image

Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

salt, to taste
½ lb linguine
2 tablespoons olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes
2 teaspoons dried oregano
1 tablespoon caper
½ cup kalamata olive
2 tablespoons tomato paste
14 oz diced tomato, 1 can
5 oz tuna, 1 can, drained

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
  • Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
  • Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
  • Add the tuna and cook for another minute.
  • Toss in the cooked pasta.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES



Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

Steps:

  • Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
  • Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

PASTA WITH TUNA, CAPERS AND SCALLIONS



Pasta With Tuna, Capers and Scallions image

There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Salt
12 ounces long, thin pasta, such as bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 scallions, thinly sliced, white and green parts separated
6 to 10 anchovies, chopped
3 tablespoons drained capers
1 cup torn fresh herbs, such as parsley and dill, or celery leaves, plus more for serving (optional)
1 (5- or 6-ounce) can tuna, drained
Red-pepper flakes, for serving
Lemon wedges, for serving

Steps:

  • In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
  • In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
  • Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

TUNA, LEMON, AND CAPER SAUCE



Tuna, Lemon, and Caper Sauce image

Provided by Joie Warner

Categories     Sauce     Pasta     Tuna     Capers

Yield Serves 2 to 4

Number Of Ingredients 10

1 can (6 ounces) tuna (chunk or solid in olive oil), drained
1 large garlic clove, finely chopped
grated zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
1/2 teaspoon salt, or to taste
freshly ground black pepper
2 tablespoons capers, drained
1/4 cup fresh flat-leaf parsley, chopped
freshly grated Parmesan cheese

Steps:

  • Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
  • Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
  • Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.

SEARED TUNA ON FETTUCCINE WITH GREEN OLIVES AND ARUGULA



Seared Tuna on Fettuccine with Green Olives and Arugula image

Categories     Fish     Leafy Green     Olive     Pasta     Quick & Easy     Dinner     Seafood     Tuna     Arugula     Summer     Noodle     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

12 ounces fettuccine
1 cup green olive bruschetta spread from jar (about 8 ounces)
6 tablespoons olive oil, divided
4 teaspoons grated lemon peel, divided
4 teaspoons fresh lemon juice
1 5-ounce package baby arugula
2 12-ounce tuna steaks, each about 1 inch thick
4 teaspoons chopped fresh marjoram

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
  • Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
  • Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES



Spaghetti with Tuna, Tomatoes, and Olives image

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Provided by Julia Turshen

Categories     Summer     Low Fat     Kid-Friendly     Dinner     Lunch     Spring     Healthy     Low Cholesterol     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly     Small Plates

Yield 6 servings

Number Of Ingredients 9

1 pint cherry tomatoes (preferably Sun Gold), halved
6 ounces olive oil-packed Italian or Spanish tuna, drained
1/2 cup black olives, pitted, torn (about 2 ounces)
1/2 cup chopped fresh parsley
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound thin spaghetti
1 tablespoon fresh lemon juice

Steps:

  • Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
  • Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

TUNA WITH CAPERS, OLIVES AND LEMON



Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories     easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

  • In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
  • Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

PASTA WITH TUNA AND OLIVES



Pasta With Tuna and Olives image

If you want to make a complete meal of this, you can add a green vegetable to the mix (see the variation below). I like to use fusilli because I like the way the tuna gets lodged in the twists of the corkscrews, but other types of pasta, such as penne or spaghetti, will be just fine.

Provided by Martha Rose Shulman

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 6 1/2-ounce can water-packed light (not albacore) tuna, drained
1 to 2 tablespoons extra virgin olive oil (to taste)
1 garlic clove, minced
1 cup fresh tomato sauce or a good prepared marinara sauce
2 tablespoons chopped flat-leaf parsley or slivered fresh basil
Salt and freshly ground pepper
1/4 to 1/2 teaspoon dried red pepper flakes (optional)
1/2 cup pitted imported black olives, such as kalamatas, cut in half or into quarters lengthwise
3/4 pound fusilli, penne, farfalle, or spaghetti
Freshly grated Parmesan for serving (optional)

Steps:

  • Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
  • Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
  • When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
  • When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • For a briny, salty flavor, use oil-packed tuna. If you prefer a milder taste, use tuna packed in water.
  • If you don't have preserved tuna, you can use fresh tuna steaks or fillets. Simply sear the tuna in a hot skillet until cooked through, then flake it with a fork.
  • Choose firm, ripe olives for this recipe. Kalamata olives are a good option, but you can use any type of olive that you like.
  • For a more intense flavor, use homemade chicken stock or broth in the sauce. If you don't have time to make your own, you can use store-bought chicken stock or broth.
  • Serve the fettuccine immediately, garnished with fresh parsley or basil. You can also serve it with a side of grated Parmesan cheese.

Conclusion:

This fettuccine with preserved tuna, capers, and olives is a quick and easy weeknight meal that's packed with flavor. The combination of briny tuna, salty olives, and tangy capers creates a delicious sauce that's perfect for tossing with fettuccine noodles. This dish is sure to please everyone at the table, and it's a great way to use up leftover tuna.

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