Whisk together olive oil, lemon juice and parsley. Set aside.
Cook pasta in boiling salted water until al dente. Drain and let cool.
Transfer cooled pasta to a large bowl along with tuna, sugar snap peas, pepper, corn, spinach and raisins. Add dressing and toss to combine.
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To make the Pasta Dish: Bring a large pot
I. For the Basil Pesto:
First
n remaining milk & refrigerate batter for 30 minutes.
Heat crepe
Wash and pat dry the tuna steaks, sprinkle with a little
cover chicken. Let soak for a few minutes. Rinse
n mixture at room temperature for 10 to 20 minutes. Broil
Cook the pasta and drain well.
In
igh heat. Add the pasta and boil until al dente
igh heat. Add pasta and carrots, cook pasta according to package directions
Cook fettuccine, according to package instructions. Drain well and return to pan.
Meanwhile, for the sauce, heat oil in a medium frying pan on high. Saute onion, garlic and chili pepper for 2-3 mins until tender. Add mushrooms and cook, stirring, for 2-3 mins until browned and tender. Stir in tomatoes and simmer for 5 mins. Add tuna and cream and season to taste. Stir over low heat until mixture comes to a boil. Toss with the pasta and chopped basil and top with the extra basil leaves, to serve.
In a large saucepan, heat oil over medium heat. Saute onion for 1-2 mins, until tender. Stir in cherry tomatoes and parsley. Cook for 1 min. Mix in tuna along with reserved oil and lemon juice. Season to taste.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
Toss tuna mixture and pasta together. Serve topped with Parmesan.
Cook pasta in saucepan of boiling salted water according to package directions.
Meanwhile, for the salsa verde, place all ingredients in a food processor and process to combine. Season to taste.
Drain pasta and return to saucepan. Add salsa verde, tuna, tomatoes and 1/2 the green onions. Season to taste. Serve topped with almonds and remaining green onions.
Cook pasta according to package directions. Drain.
Heat butter in a deep frying pan, add onion and sweat for 3-5 mins until softened. Add flour and cook, stirring, until lightly browned. Gradually add stock and cream, stirring continuously, and cook until thickened. Add lemon juice. Add tuna and cook for 1-2 mins, until heated through. Season to taste then toss with pasta. Divide between serving bowls and garnish with chopped tomato and basil.
Cook pasta according to package instructions. Heat tuna oil and cook onions, stirring often. Add tomato paste and cook briefly. Add tomato sauce, corn and capers, bring to a boil and simmer for 4-5 mins. Season then add tuna. Drain pasta then toss with sauce. Divide between serving plates and serve with Parmesan.
Cook the pasta in lightly salted boiling water according to the package directions. Drain well and rinse under cold running water until cold. Transfer to a bowl.
Mix the reserved tuna oil with the olive oil, lemon peel and juice, garlic and sugar. Season with salt and freshly ground black pepper.
Roughly flake the tuna and toss into the pasta, arugula, basil, capers and dressing. Serve immediately or refrigerate for 2-3 hours before serving.
Cook the pasta in boiling salted water for about 10 mins until tender.\r\nMeanwhile, heat the oil in pan, add the tomatoes and fry a couple of mins. Add the garlic and flakes of tuna and cook another 2 mins.
Add the capers, salt, pepper and some of the basil, torn into strips.\r\nDrain the pasta and stir it into the tomato-tuna mixture. Serve in a shallow bowl, garnish with basil.
Cook the pasta according to the package instructions. Meanwhile, heat the oil in a deep frying pan, add the garlic and saute for 1 min. Add the chopped tomatoes and scallions and bring to a boil. Reduce heat and simmer for 5 mins. Stir in the tuna and cook 1-2 minutes, until heated through. Season to taste and divide among four plates. Serve garnished with the basil leaves.
and stir 3 minutes. Add tuna and heat through breaking it
Cook pasta in boiling water 10 to