Time 25m Yield 4 Number Of Ingredients 9 Steps:
Cook and drain linguine as directed on package. While linguine is cooking, heat oil in 10-inch skillet over medium-high heat. Add celery; cook 2 to 3 minutes, stirring frequently, until celery begins to soften. Add garlic; cook and stir 30 seconds. Stir in tomatoes, tuna and pepper. Cook 5 to 8 minutes, stirring frequently, until slightly thickened. Stir in olives. Cook 2 to 3 minutes or until hot. Serve sauce over linguine. Garnish with parsley.
Time 20m Yield 5 servings. Number Of Ingredients 9 Steps:
Cook linguine according to package directions., Meanwhile, in a large saucepan, combine the soup, milk, garlic powder and seafood seasoning. Stir in the tuna, artichokes, tomatoes and olives. Bring to a boil. Reduce heat; drain linguine and stir into soup mixture.
Time 20m Yield 6 Number Of Ingredients 9 Steps:
Cook pasta according to package directions In medium sauté pan, sauté onion and garlic in olive oil until translucent. Stir in tomatoes and tuna and red pepper flakes if desired; simmer for 5 minutes. Add black olives. Toss with pasta and divide among 6 plates. Sprinkle with basil and serve.
Time 20m Number Of Ingredients 11 Steps:
Heat broiler. In a bowl, combine first 8 ingredients (through mustard); season with salt and pepper. Lay bread, cut side up, on a broiler-proof baking sheet; top with tuna mixture. Sprinkle with Parmesan. Broil until golden, 2 to 4 minutes. Cut into pieces; serve.
Time 55m Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
Time 1h15m Yield 4 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes. Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta. Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes. Sprinkle with basil before serving.
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes. Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans. Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.
Time 40m Yield 4 servings. Number Of Ingredients 13 Steps:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute tuna in 1 tablespoon oil until fish flakes easily with a fork; cool. , In a jar with a tight-fitting lid, combine the lemon juice, oregano, garlic, salt, pepper and remaining oil; shake well. , Drain pasta and rinse in cold water. , In a large salad bowl, combine the pasta, tuna, cucumber, onion, olives, tomato and feta cheese. Drizzle with dressing; gently toss to coat.
