Perkytomatosauceandtuna Recipes

TOMATO TUNA PASTA BAKE

Steps:

• Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
• Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
• Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with a sprinkling of parsley before serving.

SEARED TUNA WITH TOMATOES AND BASIL

Steps:

• In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
• Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

EASY PASTA WITH TUNA AND TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
• Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
• Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

TUNA AND TOMATO SAUCE

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

TUNA IN TOMATO SAUCE

Steps:

• Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring, until golden, about 1 minute. Add spices and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes (including juice), salt, and sugar and simmer, uncovered, stirring occasionally, until broken down, 20 to 25 minutes.
• Season tuna with salt and pepper and arrange in 1 layer on top of sauce. Cook, covered, 2 minutes, then remove from heat and let stand, covered, until top of fish is no longer red, 1 to 3 minutes. Transfer to a platter and spoon sauce on top.