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.
In a large bowl combine Miracle Whip dressing and packet of Italian dressing mix. If mixture is too thick, thin with some milk until desired consistency.
Add minced onion, tuna, and peas. Mix well.
Add cooked pasta.
Toss to coat pasta and chill in the refrigerator.
heat olive oil and saute onion and garlic until soft.
add broccoli and tuna, cook until broccoli is tender.
add bacon, Italian seasoning, black pepper and wine. Heat through.
Add to pasta and toss with remaining olive oil and cheese.
Cook pasta according to box and drain.
Cooked slices sausage in large skillet over medium-high heat until browned.
Stir in beans and undrained tomatoes.
Bring to boil and then reduce to low.
Simmer uncovered 3-5 minutes
Stir in pasta and cook until heated through 2-3 minutes.
Top with cheese after plated.
Cook the pasta and drain well.
In
minutes. Then add the tuna and saute for another 3
Prepare pasta dinner mixes according to package directions.
Stir in the tuna and Italian seasoning.
Transfer to a large serving bowl; cover and let stand for 5 minutes to thicken.
Toss cracker crumbs and butter; sprinkle over the top.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
Mix pasta and salad dressing in a large bowl; fold tuna into the pasta mixture.
Cover bowl with plastic wrap and refrigerate until the salad is cold, at least 1/2 hour.
Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.
Cook the penne pasta until al dente.
In
Heat reserved tuna oil in a frying pan and cook garlic, anchovies, reserved chilies and dried chili flakes, if using, stirring, until fragrant. Add flaked tuna and tomato puree. Simmer until sauce thickens slightly.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain, reserving 1/3 cup pasta cooking water. Toss pasta with tuna mixture, reserved cooking water, olives and capers.
Sprinkle with basil and serve.
Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes. After salad is chilled, stir in dressing and serve.
br>#Instructions for my Tuna Macaroni Casserole recipe.
# Preheat oven to
50\u00b0F
Cook the pasta in salted water until al
Cook fettuccine in a large saucepan of boiling water according to package directions. Drain pasta, reserving a little of the cooking liquid. Return pasta to the pan.
Meanwhile, heat 1 tbsp of the reserved oil in a large skillet on medium heat. Saute onion 4-5 mins, until golden. Add tuna, pasta sauce, capers and lemon juice. Cook, stirring, 2-3 mins, until heated through.
Spoon tuna mixture and spinach onto the cooked pasta and toss until well combined.
Serve pasta with dill and lemon wedges.
Cook pasta according to package directions.
While pasta cooks, mix tuna, pesto, pepper, mayonnaise, cheese, olives, and lemon juice in a large bowl.
When pasta is cooked, drain and rinse with cold water.
Add pasta to tuna mixture and mix well.
Refrigerate at least 30 minutes before serving.
Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.
Cook the pasta as directed on the box.
Rinse pasta with cold water and transfer to a large mixing bowl.
Add tuna, grape tomatoes,artichoke hearts, and mayo. You may use more or less artichokes as you like -- I find that 1 jar of artichoke hearts is good to make this recipe 3 times, which is why I say use a third of it. Same with mayo -- use more or less to your tasting.
Mix well.
sprinkle cheese and croutons.
enjoy :).
and stir 3 minutes. Add tuna and heat through breaking it
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return penne to the pot.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Mix tuna, spaghetti sauce, salt, pepper, and Italian herbs into the drained penne. Pour penne mixture into an oven-proof dish. Sprinkle with Cheddar cheese and bread crumbs.
Broil in the preheated oven until cheese is melted and breadcrumbs are crispy, about 5 minutes.