Best 6 Linguine With Grilled Tuna Capers And Parsley Recipes
**Linguine with Grilled Tuna, Capers, and Parsley: A Mediterranean Delight**
Transport yourself to the sun-kissed shores of the Mediterranean with this tantalizing dish of linguine with grilled tuna, capers, and parsley. This symphony of flavors is a perfect balance of briny, tangy, and herbaceous notes, all coming together to create a culinary masterpiece. The grilled tuna is the star of the show, its succulent flesh cooked to perfection and infused with a smoky char that adds depth to the dish. The capers and parsley add a burst of zesty brightness, while the linguine provides a hearty base that soaks up all the delicious juices. Whether you're a seafood lover or simply seeking a light and flavorful meal, this linguine with grilled tuna is sure to satisfy your taste buds.
**Additional Recipes to Explore:**
* **Grilled Tuna Steaks with Lemon-Caper Sauce:** For a simpler yet equally delicious take on grilled tuna, try these tender tuna steaks seared to perfection and drizzled with a zesty lemon-caper sauce.
* **Tuna Melts with Avocado and Arugula:** Elevate your classic tuna melt with creamy avocado and peppery arugula, all sandwiched between two slices of toasted bread.
* **Mediterranean Tuna Salad:** This vibrant salad combines tuna, cherry tomatoes, cucumber, red onion, and a tangy dressing, making it a refreshing and healthy lunch or dinner option.
* **Tuna Nicoise Salad:** Indulge in this French classic featuring seared tuna, boiled eggs, green beans, potatoes, and a flavorful vinaigrette dressing.
LINGUINE WITH TUNA, CAPERS, AND RAISINS
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.
- While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.
TUNA & CAPER ORZO WITH PARSLEY
Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting - and you may already have tuna and capers in the storecupboard
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Pasta
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water.
- Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft.
- Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side.
Nutrition Facts : Calories 374 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Provided by Melissa Roberts-Matar
Categories Citrus Fish Vegetable Quick & Easy Tuna Bell Pepper Summer Grill/Barbecue Capers Gourmet
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare gas grill for cooking over direct high heat.
- While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
- Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
- While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
- Serve tuna topped with peppers and caper vinaigrette.
PASTA WITH TUNA, CAPERS AND SCALLIONS
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
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.
BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)
Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
- While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
- Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
- Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
TUNA, LEMON, AND CAPER SAUCE
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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish. Fresh tuna, capers, and parsley are essential for this recipe.
- Don't overcook the tuna. Tuna is a delicate fish that can easily become dry and tough. Cook it just until it is opaque in the center, about 3-4 minutes per side.
- Use a good quality olive oil. Olive oil is a key ingredient in this recipe. It adds flavor and richness to the dish. Look for a good quality extra virgin olive oil.
- Don't be afraid to experiment. This recipe is a great starting point, but feel free to add your own personal touches. You could try adding different herbs, spices, or vegetables.
Conclusion:
This linguine with grilled tuna, capers, and parsley is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a special occasion. The tuna is grilled to perfection and the capers and parsley add a bright and flavorful touch. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
