Tuna White Bean Pasta With Gremolata Bread Crumbs Rachael Ray Recipes

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS

Steps:

• To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
• Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

TUNA & WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS

Steps:

• Heat 4 tablespoons of the EVOO in a small pan over medium-low heat with the anchovies, if using. Melt the anchovies into the oil until they dissolve, then add 4 cloves of the garlic and stir for 2 minutes. Add the bread crumbs and cook, stirring, until deeply golden in color. Stir in the lemon zest, the parsley, and the red pepper flakes. Turn off the heat and transfer the gremolata bread crumbs to a bowl.
• Bring a large pot of water to a boil for the pasta. When the water boils, season with salt, add the pasta, and cook to al dente. Heads up: You will need to reserve a ladle of the pasta cooking water before draining.
• Heat a large skillet over medium heat with the remaining 2 tablespoons of EVOO. Add the celery, onions, and the remaining 2 cloves of garlic to the pan and cook until just tender, about 5 minutes. Add the white beans and rosemary and heat through for 2 to 3 minutes more. Add the wine, tuna, and tomato, if using. Stir for 2 minutes and then turn off the heat.
• Add the reserved ladle of starchy cooking water to the skillet along with the drained pasta, then toss to combine. Serve in shallow bowls with lots of gremolata bread crumbs and a drizzle of oil on top.

TUNA WITH CITRUS GREMOLATA

Steps:

• Gremolata:
• Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
• Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve.

TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS

Steps:

• Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
• Heat a large pot of water to a boil for pasta.
• Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat.
• Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top.