Artichoke, Caper and Tuna Pasta

This is a very quick and flavorful pasta dish. In the time the water has boiled and cooked your spaghetti your sauce is ready!

Artichoke, Caper and Tuna Pasta

Ingredients:

  • 13.25 ounce package multigrain spaghetti, broken in half
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • ½ tsp red pepper flakes
  • 2 cups marinated artichokes hearts, mostly drained and chopped fine
  • 2 Tbsp capers, drained
  • 7 ounce can albacore tuna, drained and flaked
  • ¼ cup Italian seasoned dry breadcrumbs

Directions:

Bring a large pot of water to a boil, add the pasta and cook for time on package. Reserve 1 cup of the pasta water and drain the pasta.

Meanwhile heat a large non-stick skillet over medium, add the oil, garlic and red pepper flakes, heat through till smelling good. Add in the artichokes (and any marinade left when chopping) and the tuna, turn to medium-low and let warm through as the pasta cooks.

Toss with the pasta and half of the reserved water, then sprinkle on the breadcrumbs and quickly toss to coat. If needed add a bit more reserved water as needed so the pasta is creamy.

Serve immediately.

Serves 3 to 4.

~Sarah

Tuna and Caper Pasta

Taking a wandering off the vegan meals, I made an albacore tuna dish for dinner. One way to quell the cravings for meat is to serve wild Salmon or Tuna in dishes. A little goes a long way and best it is rich in Omega-3. For our heart healthy way of life it is a good choice, although I don’t want to serve fish too often due to Mercury. Moderation of course!

Costco carries good quality albacore in cans for a very reasonable price.

Tuna and Caper Pasta

Ingredients:

  • 1 lb. pasta (I used this style)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp roasted garlic (jarred)
  • ¼ tsp red pepper flakes
  • 1 Tbsp capers
  • 1 Tbsp lemon juice
  • 2 14.5 ounce cans petite diced tomatoes with garlic and olive oil
  • 2 6 or 7 ounce cans albacore tuna, drained
  • 1 Tbsp parsley (fresh or dried)

Directions:

Bring a large pot of water to a boil, cook pasta as directed and drain.

Meanwhile, in a large skillet over medium heat, cook the onion in the oil until tender. Add in the garlic and red pepper flakes, cook for a minute.

Stir in the capers. lemon juice and tomatoes, bring to a simmer and then turn to medium-low and let cook for about 5 minutes. Ad in the tuna, flaked into chunks and heat through.

Add the pasta to the skillet and toss to coat. Season to taste with salt and pepper if desired.

Serves 4.

Lunch For 2: Tomato and Tuna Pasta

I was starving after I got home from the gym today and craved tuna. I had an intense workout so that usually colors what I crave. The sauce pulls together in the time you have the water boiling/pasta cooked so it is very fast. I used what I had on hand, substitutions work just fine!

Now I will be good and eat a vegan whole grain dinner tonight ;-)

Tomato and Tuna Pasta

Ingredients:

  • 8 ounces mini farfalle pasta
  • 14.5 ounce can organic diced tomatoes
  • 4.5 ounce can solid light tuna in olive oil
  • 1 Tbsp freeze-dried shallots or onions (find in spice aisle)
  • 1 package roasted artichokes or ½ cup drained marinated artichokes, finely chopped
  • ½ tsp granulated sugar
  • ¼ tsp red pepper flakes
  • ¼ tsp ground black pepper
  • Parmesan cheese as desired

Directions:

  1. Bring a medium pot of water to a boil and cook pasta for time on package (mine was 7 minutes).
  2. In a small saucepan bring the rest of the ingredients except for the Parmesan cheese to a simmer. Turn to medium-low and let simmer gently until the pasta is done.
  3. Drain the past and toss with the sauce, add a little Parmesan cheese to bind the sauce and plate, adding extra cheese as desired.

Serves 2.

~Sarah

Tuna Puttanesca

I had a craving for spicy pasta last night and this was fantastic, just what I was carving. Do use tuna packed in oil even though you might be thinking of water packed. It simply tastes so much better and doesn’t have a ‘tuna smell’ in meals! You can though cut back on the tuna and only use one can if so desired. Most grocery stores have a couple of varieties to choose from, try to find one packed in extra virgin olive oil. The cheaper varieties are packed in soybean oil with vegetable broth and are so not worth it!

And while linguine is traditionally used, I went with fettuccine pasta instead. The thinner texture is something I like. Anyhow, use whatever pasta you prefer!

Tuna Puttanesca

Ingredients:

  • 16 ounces fettuccine pasta, broken in half
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • ½ tsp red pepper flakes
  • 2 Tbsp capers, drained
  • ½ cup kalamata olives, pitted and chopped small (about 20 olives)
  • 2 14.5-ounce cans petite diced tomatoes with garlic and olive oil
  • ½ tsp dried basil
  • 2 5-ounce cans tuna packed in extra virgin olive oil (used Starkist)
  • Parmesan cheese for topping

Directions:

Bring a large pot of water to a boil, cook pasta for time on package (mine was 13 minutes).

Meanwhile in a large non-stick skillet heat the oil over medium heat. Add in the garlic and red pepper flakes, stirring often until golden and smelling good. Add in the capers and olives, continue cooking for a minute or two more. Add in the tomatoes and basil, open up the tun and flake in (with the oil). Bring to a gentle simmer and turn down to low while the pasta finishes cooking.

Drain the pasta and add to the sauce. Take off the heat and toss till the sauce coats.

Serve with cheese for topping.

Serves 4-6.

~Sarah

Todays Lunch: Lemony Lentils With Tuna Fillets

I made this lunch up for my trail cooking website and absolutely loved it. You can use fresh lemon juice for example at home, though the True Lemon powder I use is just as good.

For the recipe click on the link: Lemony Lentils With Tuna Fillets.

Lentil salad topping tuna fillets.

Lentil salad topping tuna fillets.

~Sarah

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