Farfalle Pasta With Pan Seared Tuna Lemon And Garlic Recipes

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GARLIC LEMON TUNA PASTA



Garlic Lemon Tuna Pasta image

Garlic Lemon Tuna Pasta is a 10-minute meal loaded with Mediterranean flavor. You can make it with basic pantry ingredients - a meal the family will love!

Provided by Yumna Jawad

Categories     Dinner     Entree

Time 10m

Number Of Ingredients 9

8 ounces spaghetti (or other pasta)
2 tablespoons olive oil
3 garlic cloves minced
2 pouches 2.6 ounces tuna in olive oil
1 tablespoon lemon juice (plus zest)
Salt & pepper to taste
2 tablespoons capers
2 tablespoons fresh parsley chopped (divided)
Grated parmesan (for serving)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
  • In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
  • Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
  • Garnish with remaining parsley and serve warm.

Nutrition Facts : Calories 348 kcal, Carbohydrate 44 g, Protein 18 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 241 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BASIL PAN-SEARED SCALLOPS OVER PASTA



Basil Pan-Seared Scallops over Pasta image

This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.

Provided by Grace

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
¾ cup olive oil
¼ cup lemon juice
1 ½ teaspoons dried minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter

Steps:

  • Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
  • Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
  • Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
  • In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
  • Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g

FARFALLE TUNA SALAD



Farfalle Tuna Salad image

I used Barilla plus multi-grain pasta that is Omega rich. Loaded the salad with veggies. This can be a side or a complete meal.

Provided by Rita1652

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

2 (6 ounce) cans light chunk tuna in water, rinsed, drained and flaked
14 1/2 ounces farfalle pasta (Barilla plus multi-grain pasta)
1 cup frozen peas
1 cup seeded diced cucumber
1/3-1/2 cup finely chopped onion
1 fire roasted red pepper, minced
1 cup canola mayonnaise, cholesterol free
2 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Cook pasta in salted boil water for 9 minutes add peas for 1 minute and drain well.
  • Meanwhile place remaining ingredients in a large bowl tossing to blend.
  • Add pasta and toss to coat.
  • Chill for at least 2 hours. Garnish with parsley sprig.
  • Enjoy.

Nutrition Facts : Calories 249.7, Fat 7.4, SaturatedFat 1.1, Cholesterol 13.6, Sodium 250.6, Carbohydrate 32.7, Fiber 1.8, Sugar 3.1, Protein 12.6

YELLOW FIN TUNA FARFALLE



Yellow Fin Tuna Farfalle image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 15

1-ounce olive oil
6 ounces center cut yellow fin tuna
1-ounce lemon pepper
1 tablespoon minced peeled garlic
1 tablespoon fresh, fresh basil
1-ounce Chablis wine
4 ounces heavy cream
1-ounce shredded Parmesan
1/2-ounce sun-dried tomatoes
1 artichoke heart
3 1/2 ounces cooked farfalle pasta
1-ounce feta
Blanched broccoli florets
1 diced plum tomato
Salt and pepper, to taste

Steps:

  • Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, best served rare or medium rare.
  • Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
  • Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.

GARLIC BUTTER TUNA STEAKS



Garlic Butter Tuna Steaks image

Pan seared garlic butter tuna steaks served with sauteed spaghetti squash

Provided by Invent Your Recipe

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

2 4 oz. tuna steaks
1 Spaghetti Squash
2 tbsp butter
4 cloves of garlic sliced
1 sweet onion sliced
Pinch of salt for tuna
Pinch of black pepper for tuna
Pinch of salt for squash
Pinch of black pepper for squash
Water for baking sheet

Steps:

  • Preheat the over to 375 degrees

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

FARFALLE AND TUNA CASSEROLE



Farfalle and Tuna Casserole image

Categories     Pasta     Bake     Tuna     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 6-ounce cans tuna, packed in oil
1/2 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1 pound farfalle (bow-tie pasta)
3 10-ounce containers purchased refrigerated Alfredo sauce
2 cups thinly sliced green onions
1 cup frozen peas, thawed
2 teaspoons dried oregano
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 400°F. Drain tuna; reserve oil. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons reserved oil from tuna.
  • Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in remaining ingredients. Transfer pasta mixture to 3-quart oval baking dish. Sprinkle with crumb mixture. Bake until pasta is hot and topping is golden brown, about 25 minutes.

FARFALLE WITH TUNA SAUCE



Farfalle With Tuna Sauce image

This easy pantry pasta can be made with ingredients you have on hand in 15 minutes for a comforting weeknight dinner.

Provided by Redazione Web

Categories     pasta

Time 15m

Yield 4

Number Of Ingredients 9

12OZ. farfalle pasta
7OZ. oil-packed tuna
4OZ. frozen peas
1 garlic clove, chopped
parsley
olive oil
dry white wine
salt
pepper

Steps:

  • Cook pasta in a pot of boiling salted water until al dente.
  • Drain and flake the tuna. Heat a 2 Tbsp. oil in a skillet and add the garlic. When it starts to sizzle, add the flaked tuna. Stir to combine. Ass 1/2 cup wine and bring to a boil. Add the frozen peas and salt. Let simmer while the pasta cooks. Drain the pasta and transfer directly to the sauce. Mix to combine well and allow the flavors to meld. Season with pepper and serve immediately, sprinkled with a little fresh parsley.

FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC



Farfalle Pasta with Pan-Seared Tuna, Lemon, and Garlic image

Categories     Garlic     Olive     Pasta     Lemon     Tuna     Parsley     Gourmet

Number Of Ingredients 9

1 (12-oz) tuna steak (1 1/2inches thick)
3 teaspoons olive oil
3 garlic cloves, minced
12 oz dried farfalle (bow-tie pasta)
1/4 teaspoon dried hot red pepper flakes
1 tablespoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
10 Kalamata or other brine-cured black olives, pitted and slivered
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 400°F.
  • Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
  • Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
  • Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
  • Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
  • While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
  • Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.

FARFALLE WITH TUNA IN A BASIL LEMON DRESSING



Farfalle With Tuna in a Basil Lemon Dressing image

This is the quickest summer dinner we all love. The possibilities are endless as far as playing with it. I've added, at various times, roasted red peppers, capers, peas and toasted pignoli for some crunch. I first had this at a little deli in Los Gatos that has long since closed, but found something similar on Epicurious and adapted it a bit. This is a life saver when you're tired!

Provided by DeeCooks

Categories     Tuna

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/2 lb farfalle pasta (you can use any pasta, really, I just like this shape as it works well with the tuna)
2 garlic cloves
1 lemon
1/4 cup fresh basil leaf, packed
6 ounces albacore tuna in water, well drained
1 cup cherry tomatoes, halved (I prefer sweet 100s left whole.)
1/4 cup extra virgin olive oil (more as needed)
salt & freshly ground black pepper

Steps:

  • Boil pasta in salted water.
  • Mince garlic.
  • Zest lemon to get one tablespoon zest. Juice the lemon. (About two tablespoons.).
  • Shred basil into thin strips.
  • Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
  • Drain pasta well and add to bowl. Toss well.
  • If pasta seems dry, add either a little pasta cooking water or more olive oil.
  • Serve warm, or room temperature.

Nutrition Facts : Calories 806, Fat 31.7, SaturatedFat 4.8, Cholesterol 37.5, Sodium 348.8, Carbohydrate 95, Fiber 7.3, Sugar 4, Protein 37.6

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