Pasta With Fresh Tuna And Mint Recipes

SPAGHETTI WITH TUNA-MINT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
• Stir the tuna, shallots and red pepper flakes together in a large bowl. Season with salt, pepper. Stir in the cooked pasta, the reserved 3/4 cup pasta cooking water and mint.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

GARLIC LEMON TUNA PASTA

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.

FUSILLI WITH FRESH TUNA & MINT

Steps:

• 1. Peel the garlic and toss in large pan with about 5tbs olive oil. When it starts to sizzle, add the tuna steaks. The oil must be very hot for we want to brown the tuna very quickly on the outside, whilst keeping the inside pink and moist (about 1 min. per side). Season with salt & pepper. Remove steaks and reserve.
• 2. Add the tomatoes, turn heat down, season with salt & pepper. Toss the fusilli in a pot of boiling water (salted, about 1 tbsp per liter), add a couple tbsp olive oil and leave to simmer away. Simple and straight, we don't want to mess around with too many flavors and herbs.
• 3. When the pasta is about to be ready (follow instructions on the packet),remove the garlic,dice your tuna steaks into 1/2 inch cubes and add to the tomatoes. Turn heat off. Chop parsley and mint and toss in with the rest. don't worry if it's a bit dry, you can always add some olive oil or, better, some of the pasta's cooking water.
• 4. Drain the fusilli and add to the pan. Toss and mix for the sauce to coat the pasta. If necessary add some of the pasta's water. transfer to serving dish. Decorate with more chopped parsley, a drizzle of olive oil for the shine, and a couple of mint leaves. Sicilian Inzolia (white)is a heavenly match for it. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.

REFRESHING MINT AND TUNA SALAD

Steps:

• In a large serving bowl, toss together the tuna, feta cheese, lettuce, cucumber and green onion. In a smaller bowl, whisk together the olive oil, lemon juice, garlic, parsley, mint leaves, salt and pepper. Pour over salad and toss gently. Serve immediately.

TUNA STEAKS WITH MINT SAUCE

Steps:

• Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
• Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
• Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.

PASTA SALAD WITH TUNA AND BROCCOLI

Steps:

• Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.
• Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.
• Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.
• Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
• Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.

FRESH TUNA SPAGHETTI

Steps:

• Bring the water to a boil in a large pot (1 lt of water each 100g of pasta), add the coarse salt and, as it boils again, add the pasta and let it cook for about 9 min. (or follow the direction on the package). You may want to cook the pasta al dente to stir-fry it on the pan with the sauce before serving.
• Chop the tuna fillet into 1cm cubes. Wash the tomatoes, and chop them into 1cm cubes. If you're using big tomatoes, discard the seeds. This step is not necessary for pachino or cherry tomatoes.
• Crush the garlic with a knife and slice finely the scallion. Add both to a large pan with the oil and turn the heat on to medium. Cook for a couple of minutes.
• Add the chopped tuna and stir fry to seal the cubes. Add the tomato cubes and season with a pinch of salt and pepper.
• Let it cook for 6/8 mins and then add the soy sauce and the ginger. Mix evenly.
• Remove 1 cup of water from the pot, then drain the pasta and add it to the pan with the sauce. If the sauce is too thick add a couple of tbsp of cooking water to make it smoother. Stir fry for one minute and serve with a sprinkle of pepper.

PASTA WITH FRESH TUNA AND MINT

Steps:

• Add 4 tablespoons oil and the onion to a large skillet.
• Cook over low heat until the onion is tender, about 10-12 minutes.
• Add in the tomatoes and salt/pepper to taste; cook over medium heat, partly covered, until the juices thicken and a sauce forms, about 15 minutes.
• Cut the tuna into ½-inch dice; season with salt and pepper.
• Add the remaining 2 tablespoons oil to a separate medium-size skillet, over medium heat.
• Add in tuna and toss until the tuna is cooked on the surface but still pink at the center.
• When the sauce has thickened, add the tuna, mint, and garlic; cook for 2-3 minutes, or until tuna is just cooked.
• Cook the conchiglie rigate in a large pot of salted boiling water until al dente; drain well; place pasta in a serving bowl, add the sauce and toss gently; serve immediately.