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Linguine with Tuna

Linguine with Tuna

Please buy fancy tins or jars of tuna in olive oil for this. We often go for Ortiz but recently we’ve been buying Shines Wild Irish Tuna – who knew we had such fabulous fish in Irish waters. Italians will complain about serving Parmesan with this but we can do what we like ūüôā

Wine Suggestion: a textural white like Vermentino is our pick. From the Tuscan coast is the delightful Poggio ai Ginepri which is worth seeking out and shows great promise from a very youthful vineyard. Looking further afield you could go for a Vermentino, or Rolle as it is also known as, from France

Linguine with Tuna – serves 4

  • 400g linguine
  • 150-200g tin or jar of tuna in olive oil (drained weight)
  • 50g capers
  • 50g green pitted olives, sliced
  • zest of 1 lemon
  • 2 tbsp grated Parmesan
  • 2 tbsp finely chopped flatleaf parsley
  • pinch of chilli flakes
  • 1 tbsp olive oil

TO SERVE:

  • 1 tbsp finely chopped parsley
  • 1-2 tbsp grated Parmesan

Bring a large saucepan of water to the boil and add salt. Add the pasta and cook until al dente.

Meanwhile, put the tuna into a large bowl and break gently into flakes. Add the capers, olives, lemon zest, Parmesan, parsley and chilli flakes and stir slightly.

Reserve a ladleful of the pasta cooking water, then drain the pasta. Add the pasta to the bowl and drizzle over the olive oil. Add about 100ml of the cooking water and mix to combine.

Season with salt & pepper, then serve immediately, sprinkled with extra parsley and cheese.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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Sicilian tuna pasta

We loved this easy pasta dish that we cooked when camping underneath Ch√Ęteau de Beynac, right beside the banks of the Dordogne, with hot air balloons floating by. Such happy memories.

Wine Suggestion:¬†We don’t see wines from the Dordogne often in Ireland and found ourselves a bit at sea until we found the¬†Vinotheque de Beynac¬†run by Enrique; young, enthusiastic, knowledgeable and who had curated a nice, boutique selection of wines. His suggestion of the Chateau Montdoyen Un Point c’est Tout! Bergerac Ros√© was a great match. If you’re near Beynac et Cazenac in the Dordogne, he’s well worth seeking out for local wine inspiration.

Sicilian Tuna Pasta – serves 4

  • 300g dried pasta shells
  • 4 heaped tsp baby capers
  • 500g ripe cherry tomatoes (mixed colours if available), halved
  • 1 tbsp dried oregano
  • 1 x 220g jar of tuna in olive oil

Cook the pasta in a large pan of salty boiling water according to the time suggested on the packet. Meanwhile, put a large non-stick frying pan on a medium-high heat with 1 tbsp of olive oil. Add the capers, fry until very crispy, then scoop out with a slotted spoon and set aside. Add the tomatoes, then sprinkle in most of the oregano. Drain and flake in the tuna, add 2 ladles of the pasta cooking water, and simmer until the pasta is cooked.

Drain the pasta, reserving a little more of the cooking water, then toss the pasta into the tuna pan. Mix together and loosen with a splash of the pasta water if needed. Taste and season, then serve scattered with the crispy capers and the rest of the oregano and a drizzle of olive oil.

(Original recipe from Jamie Oliver’s “5 Ingredients”, Michael Joseph, 2017.)

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Cheesy tuna pesto pasta

Oh this is soooo easy and has become a regular feature in our house at lunchtime on Saturdays. Also adored by the resident 3 year old which is always a bonus. Maybe save the wine for after 7pm ūüėČ

Cheesy Tuna Pesto Bake – serves 4 generously and the leftovers are good

  • 400g penne pasta
  • 200g tin or jar of good quality tuna in olive oil
  • 190g jar of pesto (we find that off the shelf rather than out of the fridge works better here as the fresh-made pestos make the dish a bit oily)
  • 100g cheddar, grated
  • 250g cherry tomatoes, halved

Cook the pasta according to the instructions on the pack.

Meanwhile empty the contents of the tin of tuna (including the oil) into a large bowl and add the pesto. Mash together with a wooden spoon. Stir in about a third of the cheese and all the tomatoes. Heat the grill to high.

Drain the pasta and stir into the bowl with the tuna and pesto mixture, then tip into a shallow baking dish and sprinkle with the remaining cheese.

Put the dish under the grill for 3-4 minutes or until the cheese has just melted.

Serve with salad and garlic bread if you like.

(Original recipe from BBC Good Food.)

 

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Obica: Linguine with Yellowfin Tuna

A simple but delicious dish from¬†a cool restaurant called Obic√† that we found on our last¬†trip to Florence. They insist that it’s best made with fresh tuna (and they’re probably right) but we made it with top quality¬†tinned tuna and it worked for us.

Wine Suggestion: Classic Italian matches for tuna depend on the region. If you are in Sicily a great match is their native Grillo grape, a textural, slightly salty and mineral wine with good body but not weighty. For this dish though we drank a Vermentino, made by Morisfarms, from the Tuscan coast. It has a great vinous texture and savoury character which combined with fresh fruit and minerality matches this Tuscan combination of tuna, tomatoes and olives.

Linguine with Yellowfish Tuna – serves 4-6

  • 2 tins¬†top quality plum¬†tomatoes (the Italian brands are good)
  • 500g yellowfin tuna
  • 4 tbsp extra-virgin olive oil, plus¬†a bit extra
  • 2 sprigs rosemary
  • a pinch of chilli flakes
  • 80ml white wine
  • 30g salted capers, soaked and drained
  • 100g pitted black olives (Gaeta or Kalamata)
  • 500g linguine
  • chopped fresh parsley to serve

Drain the tinned tomatoes and cut into strips.

Cut the tuna into 2cm cubes. Heat the oil in a pan and sauté with 1 sprig of rosemary and the chilli flakes.

Add the wine and simmer until it evaporates, then add the capers.

Add the olives and tomatoes and cook over a high heat for 15 minutes.

Cook the linguine until al dente, then drain and add to the pan of tuna sauce. Toss gently.

Sprinkle on the parsley, drizzle with some more olive oil, and garnish with the remaining rosemary.

(Original recipe from Obicà: Mozzerella Bar, Pizza e Cucina, Rizzoli, 2014.)

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Marinated Tuna with Cherry tomato salsa

Tuna steaks are definitely at their best when seared on a hot barbecue. The marinade would also work well with other firm fish fillets such as swordfish or kingfish.

Wine suggestion: we think a light bodied red would be a treat here which goes against traditional pairings. The trick is to get a lighter body and lower tannins. We drank a¬†Beaujolais-Villages¬†from Domaine Rochette, a delightful wine which balances it’s lightness with an obvious care from the winemaker and good fruit from the vineyards; polished and elegant as well as joyfully youthful.

Paprika- and Oregano-Marinated Tuna with Cherry Tomato Salsa – serves 4

  • 4 x 150g fillets of fresh tuna
  • juice of 1 lemon
  • 3 tbsp olive oil, plus extra for cooking
  • 2 garlic cloves, crushed
  • 2 tbsp chopped fresh oregano
  • 1 tsp paprika
  • 1 tsp smoked spanish paprika
  • lemon wedges, to serve

For the Cherry Tomato Salsa: 

  • 250g cherry tomatoes, quartered
  • 4 scallions, thinly sliced
  • 1 tbsp chopped fresh oregano
  • 1 long red chilli, seeded and finely chopped
  • 1 tbsp sherry or red wine vinegar
  • sea salt and black pepper

Put the fish in a shallow non-metallic dish. Mix together the lemon juice, olive oil, garlic, oregano and paprika. Pour this over the fish, cover with cling-film and refrigerate for half an hour.

Preheat the barbecue to high and brush lightly with olive oil. Barbecue the fish for a couple of minutes on each side (longer if you prefer the fish well done).

Toss all of the ingredients for the cherry tomato salsa together and season well with sea salt and freshly ground black pepper.

Serve the fish with some salsa over the top and a lemon wedge.

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These little stuffed quail’s eggs are very cute but also very time consuming. It also helps if you have little fingers!

Uoava di Quaglie Ripiene – to serve 4 as an antipasti

  • 12 quail’s eggs
  • 80g good quality tuna in olive oil, drained and finely chopped (we use Ortiz)
  • 2 tsp salted capers, soaked in water for 10 minutes, drained and finely chopped, plus 24 extra to garnish.
  • 1¬Ĺ tbsp mayonnaise

Put the eggs in a small pot of water, bring to the boil and cook for 2 minutes. Drain the eggs and put into a bowl of cold water to cool down before peeling. (The eggs are fiddly to peel but it’s a bit easier if you peel them while they are still in the water).

Cut the eggs in half lengthways. Carefully remove the yolks and arrange the egg whites on a serving plate. Put the yolks in a bowl with the tuna, capers and 1 tbsp of mayonnaise then mix together. Season with a little salt and some pepper.

Use your hands to roll the mixture into little balls, about 1tsp at a time. Carefully put the little balls into the cavities of the half eggs.

Spoon a tiny bit of mayonnaise on top of each half egg and garnish with a whole caper.

You could drizzle a bit of olive oil and add a twist of black pepper to finish.

Wine Suggestion:¬†These are the kind of thing you can set out for people to nibble at when they’re having an aperitif. A good DOCG Prosecco would be nice.

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Tuna tataki noodles

Tataki is a Japanese way of preparing fish which involves searing it quickly, slicing thinly and serving with ginger that has been pounded into a paste.  This takes just 15 minutes to make and is fresh, tasty and healthy.

Tuna tataki noodles – to serve 2

  • 2 tuna steaks
  • 1 tsp black peppercorns, coarsely ground or cracked
  • 150g soba noodles, cooked according to the pack
  • 2 scallions, shredded
  • 1 tbsp groundnut oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 garlic clove, grated
  • ginger grated to make 1 tbsp

Rub the tuna with the black pepper and sear in a hot non-stick pan for 1 minute on either side. Rest for a couple of minutes before slicing into strips.

Divide the noodles between 2 bowls and add half the tuna strips to each. Top with the scallions.

Mix the rest of the ingredients together to form a paste and drizzle this over the tuna and noodles.

Wine Suggestion: Tuna is meaty fish but this dish is definitely not heavy so a light red wine, such as a Beaujolais would work well. Stick it into the fridge for a short time so it is slightly chilled and it will give the whole meal a zing.

(Original recipe from BBC Good Food.)

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The leftover salsa verde will keep in the fridge and is lovely with meat, fish or bruschetta.

To serve 4:

  • 4 tuna steaks
  • olive oil
  • sea salt flakes
For the salsa verde
  • 10g each of flat-leaf parsley leaves, mint leaves and basil leaves
  • 1 clove garlic, thinly sliced
  • 2 tbsp capers, drained and dried
  • 50g good-quality pitted green olives
  • 4 anchovy fillets in oil
  • finely grated zest of 1/4 small lemon
  • 1 tsp Dijon mustard
  • 1 1/2 tbsp lemon juice
  • 8 tbsp extra virgin olive oil
To make the salsa verde, drop the herbs into boiling water for a few seconds, then drain and refresh under cold water. Squeeze out the water, then put on a chopping board with the garlic, capers, olives and anchovies and finely chop everything together. Scrape into a bowl and add the lemon zest, mustard, lemon juice, olive oil and some black pepper.

Heat a cast-iron griddle pan over a high heat. Brush the tuna with olive oil and season with sea salt. Put them on the griddle, turn the heat down to medium high and cook for 30 seconds to 1 minute on each side so you get nice char marks but the fish is rare on the inside.

Serve the tuna steaks with the salsa verde spooned over the top.

(Original recipe by Jos√© Pizarro for Sainsbury’s Magazine, October 2011).

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It’s amazing what you can throw together when rummaging through the cupboard. We always make huge batches of tomato sauce and freeze it as you can use it in so many things. We made pizza on Tuesday which didn’t quite use the whole tub and this is how we used up the leftover sauce. We recommend buying good quality pasta – we like Martelli which comes in cute yellow paper bags but most importantly has a great texture – you will notice the difference.

To make this dish we sliced up a red chilli and sautéed it in a glug of olive oil. We then added our leftover tomato sauce and some tuna chunks from a jar of tuna fillets in olive oil Рmuch nicer than tinned and we always avoid brine! Heat this gently while you cook your spaghetti. Throw some rinsed capers in at the end and toss the sauce and spaghetti together. Yum!

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Yum yum yum yum! Throw this together after work and you won’t be disappointed. Try and get salad potatoes – we could only find floury new potatoes in the village and they sort of went to mush. A great way to use up pesto.

Warm potato and tuna salad with pesto dressing – to serve 4

  • 650g new potatoes, halved lengthways (try and get waxy/salad potatoes)
  • 2 tbsp pesto (fresh is best – see recipe below)
  • 4 tbsp olive oil
  • 8 cherry tomatoes
  • 175g can tuna (we like to use the tuna in oil that comes in jars)
  • 200g runner beans, sliced finely on the diagonal (or you can use halved green beans)
  • couple of handfuls of spinach
Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes or until tender.

Meanwhile, mix the pesto and oil together. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes.

Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so it starts to wilt. Season well. Scatter the tomatoes and tuna over the top and drizzle over the pesto. Give it a final toss and you’re ready to go.

(Original recipe from BBC Good Food)

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Well this was a pleasant surprise! We only made it cause it was super cheap and low fat but we will definitely be doing it again. This costs less than ‚ā¨2 a head and it is gorgeous! We don’t buy tomato pasta sauce because this one is so fabulous, super cheap, easy and freezes. We usually have some pasta dough in the freezer that needs used too so the picture has fresh tagliarini – so for us it cost the price of a tin of tuna. ¬†Still ¬†we don’t think you’ll be disappointed if you use shop bought sauce and dried spaghetti either.

Italian Tuna Balls Рto serve 4  (easy to double or halve)

  • 2 x 160g cans tuna in oil, drained (reserve a bit of the oil)
  • small handful pine nuts
  • finely grated zest 1 lemon
  • small handful parsley, roughly chopped
  • 50g fresh breadcrumbs
  • 1 egg, beaten
  • 400g spaghetti
  • 500g jar tomato pasta sauce

Flake the tuna into a bowl, then add the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix with your hands until really well combined. Roll the mix into 12 walnut-size balls. Put a large saucepan of water on to boil, then cook the spaghetti according to the pack.

Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 minutes or until completely golden all over. Drain on kitchen paper. Heat the tomato sauce, then toss with the pasta and tuna balls.

(Original recipe from BBC Good Food)

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We were up in Belfast for the weekend which always means over-indulgence and I then flew to Birmingham for a conference and ate very boring and fatty food – what a waste!

This was a much needed healthy dinner and yet again I had succumbed to M&S reduced tuna steaks (I just can’t help myself when it comes to food bargains!).

This reads fairly dull but actually it was really tasty. I’m not a big fan of red onions (like I usually poke them out of a salad) but the way these are macerated with the lemon juice really takes the sting and sharpness out of them.

Highly recommended for when you feel like something healthy and tasty (or if you have to use them cheapo tuna fillets you bought).

I found this recipe in another of my old BBC Good Food magazines.

Hot mustard tuna with herby couscous (serves 4 though we halved it very successfully)

  • Put a finely sliced red onion in a little bowl with the zest and juice of a lemon and some seasoning – leave to soak for about 5 minutes to soften the onion a bit.
  • Put 250g of couscous into a large bowl and pour over 400ml of hot vegetable stock, cover with cling film and leave for 10 minutes.
  • Season 4 tuna steaks, brush with 1 tbsp olive oil, then pat 2 tsps of English mustard powder over them.
  • When the couscous is ready, add a bunch of roughly chopped flat parsley and 2 tbsp of capers to the onions – give it a good stir before mixing into the couscous with a fork.
  • Heat a griddle pan and sear the tuna steaks for a minute on each side (more if you don’t like it rareish).
  • Serve with lemon wedges.

Julie

Original recipe can be found here: http://www.bbcgoodfood.com/recipes/4839/hot-mustard-tuna-with-herby-couscous

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