Best 3 Tuna Piccadilly With Creamy Italian Spaghetti Slaw Recipes

Seeking a delectable symphony of flavors that will tantalize your taste buds? Look no further than Tuna Piccadilly and Creamy Italian Spaghetti Slaw, a culinary masterpiece that seamlessly blends classic Italian flavors with the freshness of a crisp slaw.

Tuna Piccadilly, a delightful salad-like dish, captivates with its harmonious blend of tuna, hard-boiled eggs, sweet pickle relish, celery, and onion, all enveloped in a creamy, tangy dressing. Its vibrant colors and textures create a feast for the eyes and palate.

Complementing this delightful salad is Creamy Italian Spaghetti Slaw, a unique fusion of spaghetti, vegetables, and a creamy Italian dressing. The spaghetti adds a delightful al dente bite, while the vegetables offer a symphony of flavors and textures. Together, these dishes create a delightful duo that will leave you craving more.

So, embark on a culinary adventure and indulge in the exquisite flavors of Tuna Piccadilly and Creamy Italian Spaghetti Slaw. Prepare to be amazed as these recipes take you on a journey of taste and satisfaction.

Let's cook with our recipes!

SPAGHETTI WITH ITALIAN TUNA

Spaghetti With Italian Tuna image

Provided by Florence Fabricant

Categories dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound thin spaghetti
Salt
1 6 1/2-ounce can Italian canned tuna in oil
6 ripe plum tomatoes, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped pitted black olives
2 tablespoons minced fresh basil
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

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

Ingredients

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.

ITALIAN TUNA COLE SLAW

Italian Tuna Cole Slaw image

This is a great, tasty low-cal/low-carb/hi-protein lunch. Just toss all the ingredients in a tupperware and remember to bring a fork to work. Since the ingredient of the month is cabbage- I thought this would fit in.

Provided by didyb

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

1 (6 ounce) can tuna in water, drained
2 cups premixed coleslaw mix
4 tablespoons creamy low-fat Italian salad dressing

Steps:

Put all ingredients in a bowl with a snap-lid.
I use 2 big handfulls of the slaw mix- but that isn't an"approved" measurement.
Shake well to mix.
Keep refrigerated til ready to eat.
Can add cheese, olives, tomatoes as desired.

Nutrition Facts : Calories 153.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 39.3, Sodium 758.9, Carbohydrate 5.3, Fiber 1.6, Sugar 3.9, Protein 22.2

Tips:

Use fresh tuna for the best flavor. Frozen tuna can be used, but it should be thawed completely before cooking.
If you don't have canned tuna, you can substitute cooked chicken or tofu.
Be sure to drain the tuna well before adding it to the salad.
Use a variety of fresh vegetables in the slaw. Some good choices include cabbage, carrots, celery, and red onion.
For a creamy Italian dressing, combine mayonnaise, sour cream, Parmesan cheese, garlic powder, and onion powder.
Serve the tuna Piccadilly salad on a bed of spaghetti noodles.

Conclusion:

Tuna Piccadilly with creamy Italian spaghetti slaw is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. The combination of tuna, vegetables, and creamy dressing is sure to please everyone. With a few simple tips, you can make this salad even more flavorful and enjoyable.