Spaghetti With Olive Oil Poached Tuna In Tomato Fennel Sauce Recipes

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SPAGHETTI WITH OLIVE-OIL-POACHED TUNA IN TOMATO-FENNEL SAUCE



Spaghetti with Olive-Oil-Poached Tuna in Tomato-Fennel Sauce image

Categories     Sauce     Olive     Tomato     Tuna     Simmer     Boil

Yield serves: 4 to 6

Number Of Ingredients 20

for the tuna
1 tablespoon fennel seeds
1 pound cleaned tuna belly
Kosher salt
1/2 teaspoon crushed red pepper
Extra virgin olive oil
2 cloves garlic, smashed
2 bay leaves
1 thyme bundle, tied with butcher's twine
for the sauce
Extra virgin olive oil
4 onions, cut into 1/4-inch slices
1 fennel bulb, cut into 1/4-inch slices, fronds reserved for garnish
Kosher salt
Pinch of crushed red pepper
5 cloves garlic, very thinly sliced
1 28-ounce can San Marzano tomatoes, passed through a food mill
1 tablespoon fennel seeds, toasted and ground (reserved while preparing the tuna)
1 pound spaghetti
Big fat finishing oil

Steps:

  • FOR THE TUNA
  • Add the fennel seeds to a small sauté pan and bring to medium-high heat. (You need toasted fennel seeds for both the tuna and the sauce, so toss 2 tablespoons in the pan now and save a step later!) Toast the fennel seeds, shaking the pan frequently, until they are very aromatic and start to turn a brighter shade of green, 3 to 4 minutes. Remove from the heat and grind the seeds in a spice grinder or crush with a mortar and pestle.
  • Season the tuna belly with salt, red pepper, and half the ground fennel seeds (you're saving the other half for the sauce).
  • Preheat the oven to 200°F.
  • Put the tuna in a medium ovenproof saucepan and cover with olive oil. Toss in the garlic, bay leaves, and thyme bundle. Cover and put in the oven; cook for 1 hour. Remove and let cool to room temperature. Use immediately or refrigerate in an airtight container.
  • FOR THE SAUCE AND PASTA
  • Coat a large wide saucepan with olive oil and add the onions and fennel; season with salt and red pepper and bring to medium heat. Cook the veggies until soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes.
  • Add the tomatoes, the reserved tablespoon of toasted fennel seeds, and 1 cup water to the pan and season with salt. Bring to a boil (BTB) and reduce to a simmer (RTS); simmer for 30 minutes.
  • Bring a large pot of well-salted water to a boil. Add the pasta and cook for 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome with just a little nugget of hard pasta still in the center-this is al dente.
  • Remove the tuna from the olive oil, break it up, and add it to the sauce.
  • Drain the pasta and add it to the sauce; stir vigorously to combine. Add a drizzle of big fat finishing oil and serve garnished with fennel fronds.
  • YOU SAY TOMATO, I SAY SAN MARZANO
  • San Marzano tomatoes are, as the name suggests, from San Marzano, Italy, outside of Naples. Sweet and delicious, these canned tomatoes are naturally very low in acid. Sometimes you'll notice people add a pinch of sugar to tomatoes when making sauce-this is not to sweeten the sauce so much as to offset the acid in the tomatoes. When you're using San Marzano tomatoes, this isn't necessary because they're naturally super-sweet and low in acid. However, for this same reason, they need a lot of salt to bring out their best flavor . . . accept it and move on.
  • San Marzano tomatoes are perfect for sauce, and they work beautifully with my favorite piece of kitchen equipment: the food mill. It's super-old school but I love using a food mill to purée tomatoes because it lets the seeds slip through, leaving all the big-money stuff up top. Remember, when you put your tomatoes through a food mill, be sure to scrape the pulp off the bottom to get every last bit of tomato-y goodness! This is the stuff that will help thicken the sauce, so you don't want to leave it behind. Got it?

PASTA WITH TUNA AND OLIVES



Pasta With Tuna and Olives image

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

1 6 1/2-ounce can water-packed light (not albacore) tuna, drained
1 to 2 tablespoons extra virgin olive oil (to taste)
1 garlic clove, minced
1 cup fresh tomato sauce or a good prepared marinara sauce
2 tablespoons chopped flat-leaf parsley or slivered fresh basil
Salt and freshly ground pepper
1/4 to 1/2 teaspoon dried red pepper flakes (optional)
1/2 cup pitted imported black olives, such as kalamatas, cut in half or into quarters lengthwise
3/4 pound fusilli, penne, farfalle, or spaghetti
Freshly grated Parmesan for serving (optional)

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

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES



Spaghetti with Tuna, Tomatoes, and Olives image

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Provided by Julia Turshen

Categories     Summer     Low Fat     Kid-Friendly     Dinner     Lunch     Spring     Healthy     Low Cholesterol     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly     Small Plates

Yield 6 servings

Number Of Ingredients 9

1 pint cherry tomatoes (preferably Sun Gold), halved
6 ounces olive oil-packed Italian or Spanish tuna, drained
1/2 cup black olives, pitted, torn (about 2 ounces)
1/2 cup chopped fresh parsley
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound thin spaghetti
1 tablespoon fresh lemon juice

Steps:

  • Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
  • Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

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