Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain. Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes. Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally. Add the tuna and cook for another minute. Toss in the cooked pasta. Enjoy!
Time 30m Yield 3 to 4 servings Number Of Ingredients 11 Steps:
In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water. In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well. Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
Yield Makes 4 servings Number Of Ingredients 12 Steps:
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes. Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary. Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly. Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes. Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek. Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage and rosemary and stir until the garlic just starts to brown, 2-3 minutes. Stir in the orange zest, capers, olives, salt, pepper and tuna. Remove from heat; stir in the vinegar. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain the pasta and toss with the tuna sauce and parsley.
More about “linguine with grilled tuna capers and parsley recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a small saucepan over medium heat, combine the capers and butter and bring to a simmer; the pan should be big enough so the capers can move around and fry freely, which will take 10-12 minutes (they should be golden brown and crispy when they are finished). Drain off remaining butter and put the capers on a paper towel to drain. While the capers are cooking, thread the tuna chunks on skewers, brush with the vegetable oil and sprinkle with salt and pepper to taste. Place the skewers on the grill over a medium-hot fire and cook for 3-4 minutes per side (to check for doneness cut into one of the chunks–it should be pink but not red in the center). Remove from grill and let cool until they are cool enough to slide off the skewers. In the meantime, bring 4 quarts of salted water to boil in a large pot over high heat; add the pasta, return to boil and cook for 8-10 minutes, until pasta is tender but not mushy. Drain and place in a large bowl. Add the olive oil, lemon juice, garlic, parsley, grilled tuna and salt and pepper to taste; add capers, toss well, and serve.
