Tuna And Pasta Dijonaise Recipes

PASTA WITH TUNA SAUCE

Pasta With Tuna Sauce image

Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.

Provided by Amanda

Categories Seafood Fish Tuna

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
1 tablespoon capers
1 (14.5 ounce) can crushed tomatoes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
2 (5 ounce) cans tuna, drained
1 (16 ounce) package dry pasta

Steps:

In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
Toss pasta with sauce, and serve.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 59.6 g, Cholesterol 102.2 mg, Fat 6.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 4.2 g

TUNA AND PASTA DIJONAISE

Tuna and Pasta Dijonaise image

Don't be intimidated by the number of ingredients and that so many of them are substitutes. It's really quite simple to make and tastes terrific. The substitutes make it healthier.

Provided by Clifford Boren

Categories Tuna

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 can tuna, drained and flaked
1 (7 ounce) package shell pasta, prepared per package directions
1 cup diced red bell pepper
1/3 cup chopped green onion
2 teaspoons mustard seeds
2 tablespoons margarine (I use Smart Balance, it's healthy)
2 tablespoons flour
2 1/2 cups non-dairy milk substitute
4 tablespoons Dijon mustard (or more if you like it bitey)
1 teaspoon lemon, zest of
2 tablespoons chopped parsley
pepper

Steps:

Saute bell pepper, onions, and mustard seed in margarine for about three minutes.
Sprinkle flour over mixture and stir until it is blended.
Add milk and cook stirring until it thickens.
Stir in mustard, lemon zest, and pepper.
Add tuna and shells and cook for two minutes more to heat through.
Plate it up and garnish with chopped parsley.

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