Whole Wheat Shells With Tuna And Arugula Recipes

TUNA PASTA SALAD

Steps:

• Cook noodles according to package instructions, until al dente. Drain.
• In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
• In a separate bowl, mix the mayo and Greek yogurt.
• Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
• Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.

WHOLE-WHEAT SHELLS WITH TUNA AND ARUGULA

Steps:

• Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
• Gently toss pasta with peperoncini, arugula, tuna, parsley, 2 tablespoons oil, and some pepper in a large bowl. (Do not break up tuna too much.) Drizzle with remaining 2 tablespoons oil.

TUNA CASSEROLE WITH WHOLE-WHEAT PASTA

Steps:

• Preheat oven to 375°F.
• Cook the pasta in boiling water for 8 minutes. Drain and set aside.
• In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
• In a large bowl, combine all of the other ingredients and then stir in the pasta.
• Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.
• Sprinkle the parmesan and breadcrumb mixture over the casserole.
• Bake for 45-50 minutes.

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
• While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
• Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
• Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

TUNA AND WHOLE WHEAT PASTA

Steps:

• cook pasta separately.
• saute veggies and add tuna when they're soft.
• add drained pasta.
• stir flour into milk and add to pan. If it thickens too much, add some chicken broth.
• Add red pepper flakes to taste for a little spicier dish.