Best 4 Tuna And Arugula Rocket Pasta Recipes

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

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.

PASTA WITH TUNA AND OLIVES

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.

SAUTEED ARUGULA (ROCKET)

Steps:

• In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
• Top with cheese.

SEARED TUNA ON FETTUCCINE WITH GREEN OLIVES AND ARUGULA

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.