Best 4 Tuna With Capers Olives And Lemon Recipes
Indulge in a culinary delight with our collection of tuna recipes, each offering a unique burst of flavors and textures. From the classic combination of tuna with capers, olives, and lemon, to the refreshing crunch of tuna with white beans and arugula, these recipes provide a diverse range of options to suit every palate. For a quick and easy meal, try our tuna Nicoise salad, which combines tender tuna with boiled eggs, green beans, and potatoes, dressed in a tangy vinaigrette. If you're looking for a more substantial dish, our tuna casserole is a hearty and comforting choice, featuring tender tuna, creamy sauce, and a crispy breadcrumb topping. And for those who enjoy a zesty kick, our tuna with spicy tomato sauce is sure to satisfy, with its vibrant blend of tomatoes, peppers, and spices.
Let's cook with our recipes!
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES
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.
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.
ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS
Steps:
- In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
- Preparation time: 10 minutes; cooking time: 15 minutes
PASTA WITH TUNA AND OLIVES
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
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:
- Choose high-quality tuna. Fresh or frozen tuna steaks or fillets are best. Look for fish that is firm and has a vibrant red or pink color.
- Cook the tuna properly. Tuna steaks should be cooked to an internal temperature of 125°F for medium-rare or 135°F for medium. Tuna fillets can be cooked to an internal temperature of 145°F for medium.
- Use fresh, flavorful ingredients. Capers, olives, and lemon are all essential ingredients in this dish. Make sure to use fresh, high-quality ingredients for the best flavor.
- Don't overcook the tuna. Tuna is a delicate fish that can easily be overcooked. Cook it just until it is cooked through, or it will become dry and tough.
- Serve the tuna immediately. Tuna is best served fresh out of the pan. If you need to store it, wrap it tightly in plastic wrap and refrigerate it for up to 2 days.
Conclusion:
Tuna with capers, olives, and lemon is a simple but delicious dish that is perfect for any occasion. It is easy to make and can be served hot or cold. The combination of tuna, capers, olives, and lemon is a classic flavor combination that is sure to please everyone.
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