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.
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.
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.
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.
igh heat. Add pasta and carrots, cook pasta according to package directions
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 the pasta in a large saucepan of boiling salted water according to package directions. Add the peas during the last 1 min of cooking. Drain. Refresh under cold running water, then transfer to a large bowl.
Meanwhile, place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 10 mins; drain. Cool eggs under cold water. Peel and cut in half, lengthwise.
Add the tuna, tomato, olives, salad mix, feta, egg and dressing to the pasta mixture in bowl. Toss gently to combine. Season. Serve.
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.
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.
Cook spaghetti according to package directions. Place baguette in a food processor. Process until crumbs form. Measure 1 1/2 cups breadcrumbs.
Drain tuna, reserving oil. Heat 1/2 the tuna oil in a medium skillet on medium heat. Add breadcrumbs and garlic. Cook, stirring, 3-5 mins. Stir in parsley and lemon peel.
Drain pasta and return to pan. Add flaked tuna, crumb mixture, lemon juice and remaining oil; toss to combine. Top with basil leaves. Serve with lemon wedges and garlic bread.
Cook pasta in boiling water 10 to
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.
Cook pasta in boiling salted water until al dente then drain.
Meanwhile, in a medium saucepan, warm tuna and tomatoes. Add pasta, lemon zest, lemon juice and arugula and toss to combine. Season to taste and sprinkle with Parmesan.
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.
Cook the pasta and drain well.
In
1) Boil pasta to al dente (8-10 mins).
2) Drain pasta.
3) Cook frozen peas mirowave for approx 3 mins; cool under cold water and drain.
3) Add all ingredients to a large bowl; adjust mayo based on your preferences.
4) Fold and mix well; seal bowl with lid.
5) Put in frig overnight.
6) Enjoy.