Tuna Piccata Recipes

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TUNA PICCATA PASTA SALAD



Tuna Piccata Pasta Salad image

This was something I made up when my husband cooked way too much angel hair pasta one evening! The flavors married well. Try it with farfalle or rotini pasta. Bon appetit!

Provided by Kelly

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

6 ounces angel hair pasta
1 ½ tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
1 tablespoon mayonnaise
salt and pepper to taste
6 tablespoons olive oil
1 (9 ounce) can solid white tuna packed in water, drained
2 teaspoons capers, drained

Steps:

  • Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • In a large bowl, whisk together lemon juice, mustard, and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate.

Nutrition Facts : Calories 399.1 calories, Carbohydrate 23.8 g, Cholesterol 20.5 mg, Fat 24.6 g, Fiber 1.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 203.1 mg, Sugar 0.9 g

SPAGHETTI WITH TUNA AND CAPER SAUCE



Spaghetti with Tuna and Caper Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

12 ounces spaghetti
Coarse salt and freshly ground pepper
10 ounces tuna packed in olive oil (from 1 to 2 tins)
3 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed and drained
Pinch of red-pepper flakes, plus more for serving
1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
1/4 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
  • Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
  • Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.

TUNA 'PICCATA'



Tuna 'piccata' image

A quick, easy, and very tasty pasta dish. Tuna, cilantro, garlic, capers and parmesan combine to make a delightful sauce for bow tie pasta. Unusual but delicious -- enjoy!

Provided by quondamquadrat

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) package bow tie pasta
6 garlic cloves, minced
4 tablespoons olive oil
2 bunches cilantro, coarsely chopped
6 tablespoons lemon juice
2 (6 ounce) cans tuna, drained and mashed until no large chunks remain
3 teaspoons capers
1/2 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package directions. Five minutes before pasta will be done, start the sauce.
  • Saute garlic in oil.
  • Add cilantro and 4 tablespoons lemon juice and saute until greens are slightly wilted.
  • Add tuna and capers and mix well, stirring to keep things from sticking. Add lemon juice as needed to keep things moist. Remove from heat when warmed through.
  • Pour sauce over pasta and mix. Add Parmesan cheese and mix again. Serve.

Nutrition Facts : Calories 749.7, Fat 26.4, SaturatedFat 6.5, Cholesterol 139.1, Sodium 319.5, Carbohydrate 85.9, Fiber 4.4, Sugar 3, Protein 41.5

CLASSIC VEAL PICCATA RECIPE



Classic Veal Piccata Recipe image

Veal Piccata is an elegant and scrumptious dish, which takes only a few simple ingredients to make. The secret for the perfect Veal Piccata is in the sauce and in the balance of all its ingredients.

Provided by Italian Kitchen Confessions

Categories     Main Course     Meat

Time 25m

Number Of Ingredients 10

½ pound veal (cut in thin slices)
4 tbsp flour ((see notes))
8 slices lemon ((see notes))
2 sprigs thyme
4 tbsp butter
2 tbsp cappers
2 tbsp lemon (juice)
2 tbsp white wine (dry)
1 pinch salt
1 pinch pepper (crushed)

Steps:

  • First, gather all your ingredients.
  • Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes). Cut thinly a few lemon slices. Place them on top of the meat.
  • Put some butter in a pan.
  • When the butter has melted and it is hot, add the herbs and the meat to the pan.
  • Brown the meat 4 minutes on each side. When it is browned evenly, remove it and place it over a plate covered by foil.
  • Add the capers and let them sauté, add the lemon juice and the white wine. Let is evaporate. Return the meat to the pan for 1 more minute.
  • Plate the meat and serve your Veal Piccata!

Nutrition Facts : Calories 449 kcal, Carbohydrate 17 g, Protein 24 g, Fat 31 g, Sodium 539 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES



Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

Steps:

  • Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
  • Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

PASTA WITH GARLIC, LEMON, CAPERS, AND TUNA



Pasta With Garlic, Lemon, Capers, and Tuna image

This quick and easy and delicious recipe for pasta with oil-packed tuna, garlic, white wine, capers, and lemon is the perfect weeknight meal.

Provided by Danette St. Onge

Categories     Dinner     Lunch     Entree     Pasta

Time 25m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
3 teaspoons finely minced garlic (about 3 cloves), divided
1/2 teaspoon dried red chile pepper flakes (or 1 small, dried red peperoncino, crushed with your fingers)
3 tablespoons salt-packed capers (soaked in water for 15 to 20 minutes and then rinsed thoroughly a few times to remove excess salt)
1/2 cup dry white wine
2 (6-ounces each) cans extra-virgin-olive-oil-packed yellowfin tuna (drained)
Fine sea salt to taste
1/4 cup fresh flat-leaf parsley leaves (chopped)
1 teaspoon lemon zest (grated)
3 tablespoons unsalted butter (broken into several pieces)
1 pound short pasta (cooked to al dente and drained, 1/4 cup of the cooking water reserved)
Freshly ground black pepper to taste

Steps:

  • In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute.
  • Add the wine and bring to barely a simmer; cook for 1 minute.
  • Add the tuna and salt to taste and sauté over low heat for 1 minute.
  • Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.

Nutrition Facts : Calories 363 kcal, Carbohydrate 25 g, Cholesterol 25 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 1 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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