Mediterranean Tuna Linguine Recipes

MEDITERRANEAN TUNA LINGUINE

Steps:

• Cook and drain linguine as directed on package.
• While linguine is cooking, heat oil in 10-inch skillet over medium-high heat. Add celery; cook 2 to 3 minutes, stirring frequently, until celery begins to soften. Add garlic; cook and stir 30 seconds.
• Stir in tomatoes, tuna and pepper. Cook 5 to 8 minutes, stirring frequently, until slightly thickened. Stir in olives. Cook 2 to 3 minutes or until hot. Serve sauce over linguine. Garnish with parsley.

MEDITERRANEAN TUNA LINGUINE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large saucepan, combine the soup, milk, garlic powder and seafood seasoning. Stir in the tuna, artichokes, tomatoes and olives. Bring to a boil. Reduce heat; drain linguine and stir into soup mixture.

MEDITERRANEAN TUNA PASTA

Steps:

• Dice the onion and cook it in a large skillet along with the minced garlic, anchovy filets and olive oil. Cook until the onions are soft and transparent and the anchovies have dissolved.
• Meanwhile, cut the squash into half rounds or quarters. Add the squash to the skillet and continue to saute until they are slightly softened.
• Add the can of tomatoes, roughly chopped olives, basil, crushed red pepper, salt, and cracked black pepper. Stir to combine. Nestle the tuna steaks down into the sauce, place a lid on top and let simmer until the tuna is cooked through. The tuna will turn from mauve to white as it cooks. When it is completely white, it is done.
• While the tuna is poaching in the sauce, cook the pasta according to the package directions (boil for 5-7 minutes or until al dente). When the pasta is finished, drain in a colander.
• When the fish and pasta are finished cooking, gently lift the fish out of the skillet and then stir in the freshly chopped parsley and pasta. Serve the pasta with sauce and vegetables topped with a piece of tuna steak.

MEDITERRANEAN TUNA-PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
• Place pasta in a large bowl; add tuna, tomatoes, red onion, and olives.
• Combine vinegar, garlic, oil, oregano, basil, salt, and pepper in a jar with a tight-fitting lid; shake vinaigrette well. Pour over salad and toss to coat. Cover and refrigerate for 1 to 2 hours.

MEDITERRANEAN TUNA PASTA SALAD (NO MAYO)

Steps:

• Whisk together the vinaigrette ingredients.
• Cook the pasta according to package directions until al dente. Rinse in cold water.
• Combine all the ingredients in a large bowl. Add the vinaigrette and toss well to combine. Serve (See Note)