Cook the pasta according to directions, drain, and set aside (I cook
Cover pan with olive oil.
Let oil heat, then put in pan the chopped onion, mushrooms (drain can), garlic powder, basil, salt, pepper and pat of butter. Saute until onion fries clear.
Put in whole can of tuna and water also from tuna.
Add 1/2 cup water. Bring to a boil for 2 minutes.
Turn off. Do not overcook tuna. Cook pasta; drain.
Put in big pasta bowl or back in pot.
Put tuna mixture over pasta and mix well.
Let sit about 5 minutes for flavor.
WaLa!
Cook and drain pasta and rinse immediately with cold water. Let drain completely.
Drain tuna and squeeze out excess liquid. Mix tuna, pasta and Miracle Whip together until well coated.
Add celery seed and dill and mix well.
Add pepper, onion, celery and pickles (or relish) and mix thoroughly.
Let stand in refrigerator for 1 hour before serving.
Serves about 6.
Place bechamel/white sauce and can of asparagus soup in
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.
You also need 1 sachet Coleman's Tuna and Pasta Bake mix.
Cook the pasta according to the given directions.
Tip sachet contents into a saucepan.
Add a splash of the milk and mix well.
Stir in remaining milk.
Bring sauce to the boil.
Stirring continuously.
Add tuna, sweetcorn and drained cooked pasta.
Pour into heatproof dish.
Top with crushed potato chips and grated cheese.
Place under a hot grill until golden.
Serve.
Cook pasta according to package directions omitting any salt and fat.
Drain and rinse with cold water.
Set aside.
Combine the tuna and onion in a large bowl.
Add the pasta and toss gently.
To make the mayonnaise, combine egg yolk and Dijon mustard in a small bowl. Gradually whisk in oil in a steady stream until mixture thickens. Add lemon juice and season to taste.
Combine tuna and shallot. Fold in mayonnaise. Spread over 4 slices of bread, cover with baby arugula and top with remaining bread. Remove crusts and cut each sandwich in 1/2 diagonally.
il in a saucepan and sweat onion and pepper for 5 mins until
Boil the pasta according to package directions. Drain.
Meanwhile, heat the oil in a deep frying pan, add the garlic and saute for 2-3 mins until softened. Stir in the chopped tomatoes and green onion. Season to taste with salt and freshly ground black pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 5 mins.
Mix the tuna and cooked pasta, heat through for 2-3 mins. Divide between 2 plates. Garnish with the basil leaves.
Cook spaghetti in a large saucepan of boiling, salted water according to package directions. Drain well; return to pan.
Drain tuna, reserving oil (set aside for dressing). Flake tuna into pasta with cherry tomatoes, red onion, black olives and toasted pine nuts. Set aside.
For the dressing, whisk lemon peel and juice, reserved tuna oil, mustard and garlic in small bowl. Season to taste.
Toss arugula with pasta with dressing. Serve with crusty bread.
Cook pasta in boiling salted water until al dente then drain and set aside.
Meanwhile, melt butter. Add flour and cook until light brown and nutty. Add stock and stir over low heat until sauce begins to thicken. Add cream cheese, chives and marjoram. Season. Set aside and keep warm.
Heat oil in a separate pan and saute zucchini for about 3 mins, add garlic and cook for 2 mins. Season and add tuna to warm through. Toss with sauce and pasta and serve immediately.
Cook pasta until al dente, following packet directions and drain, but reserve 2
Cook pasta in a pot of boiling salted water for 6 mins or until tender. Drain, reserving a 1/4 cup of the cooking liquid. Return pasta to the pot.
Add lemon zest and juice, tuna and oil from can and pesto to pasta and toss gently to combine. Add a little reserved cooking liquid to lighten mixture. Season with salt and pepper. Serve with salad and lemon wedges.
Cook pasta in boiling, salted water until al dente. Rinse under cold water until cool then drain.
Meanwhile, blanch asparagus in boiling, salted water for 3 mins. Rinse under cold water until cool then drain. Halve asparagus then slice diagonally. Transfer to a large serving bowl along with pasta, tuna and herbs.
To make the dressing, whisk together lemon zest, lemon juice, olive oil and garlic. Drizzle over pasta and toss to combine. Season to taste. Toss with breadcrumbs just before serving with grissini.
Heat water to it's boiling point.
Once boiling, place pasta or noodle in water and boil for 6 minutes.
Strain noodles and place back in original pot.
Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
Then, enjoy!
arge casserole dish.
Cook pasta according to package instructions. Drain
Cook fettuccine in a large saucepan of boiling salted water according to package directions. Drain, reserving 1 cup of the cooking water.
Heat oil in a large skillet on medium heat. Cook artichokes, anchovies and garlic for 3-5 mins.
Add to pasta with tuna and parsley. Gently toss to combine. Add some of the pasta cooking liquid to moisten, if needed. Season and serve with Parmesan cheese.
l dente. Drain.
Meanwhile, for the mornay sauce, melt 4
Cook pasta in large saucepan of boiling, salted water according to package directions. Drain, reserving 1/4 cup of the cooking liquid.
Meanwhile, drain the tuna, reserving 2 tbsp of the oil. Heat the oil in a medium saucepan on medium heat. Cook the garlic and chili pepper, stirring, until fragrant.
Add the undrained tomatoes, tuna and reserved cooking liquid to the pan; simmer until the liquid has reduced slightly. Combine the pasta and sauce in large bowl and serve.