Linguine with Tuna, Arugula, and Lemon Recipe
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- 1/2 teaspoon dried crushed red pepper
- 2 12-ounce cans albacore tuna packed in water, drained
- 1/4 cup fresh lemon juice
- 4 teaspoons grated lemon peel
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Return pasta to pot.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.
Add tuna mixture, lemon juice, lemon peel, and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve. Adapted from Thorn Park Country House.
Nutritional ContentOne serving contains: Calories (kcal) 772.04t % Calories from Fat 35.3 Fat (g) 30.25t Saturated Fat (g) 4.31t Cholesterol (mg) 87.50t Carbohydrates (g) 68.02t Dietary Fiber (g) 4.48t Total Sugars (g) 2.09t Net Carbs (g) 63.54t Protein (g) 50.45t Sodium (mg) 543.0Reviews Section
Masterchef challenge day 8: Seared tuna, arugula and basil linguine
It's day 8, and the end of week two of MasterChef. The ingredients were:
- Tuna steak
- Fresh basil
- Fresh (?) linguine
- Parmesan cheese
Potatoes, again! This week potatoes have been in the list every day. I decided to go with the linguine instead - I was missing pasta anyway.
There are quite a lot of ingredient notes for this dish, but it's really quick to assemble.
- For this dish you do need sushi-grade, or very fresh, tuna. In my opinion cooked tuna should only be seared, and should be raw in the middle as it is here. Do not ever cook tuna through so that it's turns all white. Otherwise you might as well use canned tuna and save your money! I do like canned tuna, but it's quite a different beast from the fresh tuna. (Luckily Migros City in Zürich usually has some very fresh tuna, especially on Fridays when I actually made this meal. Migros is the biggest supermarket chain in Switzerland.)
- Garlic with tuna might sound strange, but grated raw garlic actually goes very well with tuna, bonito and similar raw or just-seared fish. My stepfather actually prefers to eat his maguro sashimi with a little grated raw garlic instead of wasabi. If you prefer though, you can use just wasabi, but go easy on it!
- The voiceover on the show said "fresh" linguine, but they showed a picture of what looked like regular dried linguine. Since I had a box of linguine already, that's what I used. I think that dried pasta stands up better in a salad.
- I used a pack of baby arugula leaves that I had and needed to be used up, but you could also use any kind of slightly peppery but tender leaves, such as mizuna, cress, or escarole.
- Dried wasabi powder is available in Japanese or Asian food markets. You can also get readymade wasabi in a tube, in which case use 2 teaspoons. (or save the huge lump of wasabi that comes with takeout sushi for this.)
- Ponzu is a citrusy soy sauce based sauce that you can find in Japanese or Asian markets. (It is also, I fear, currently rather 'trendy'.) It makes a nice change from regular vinegar for salad dressings. Lemon juice mixed with soy sauce can be substituted, but it will taste different.
I really loved the fresh flavors of this dish. I might cut up the tuna into cubes the next time though.
Unused ingredients were olives (though if I had some really fresh ones I might have chopped them up and added them), Parmesan cheese, potatoes.
Seared Tuna Pasta Salad
- About 225g / 8 oz piece of sushi grade tuna (maguro, or the lean red part)
- 200g / 8 oz dried linguine
- 3 Tbs soy sauce
- 2 whole garlic cloves
- 1 1/2 tsp. dried wasabi powder
- about 120g / 4 oz baby arugula leaves, or other peppery small salad leaves
- 10 fresh basil leaves
- 3 Tbs. Ponzu
- 1 Tbs. olive oil
- Salt for cooking the olive oil
Put a pot of water to boil to cook the pasta.
Grate the garlic. Add droplets of water to the dried wasabi powder in a small bowl until it becomes a paste. Combine both with the soy sauce, and pour over the tuna. Marinate in the refrigerator for at least 20 minutes.
Wash the arugula leaves and basil leaves. Chop the basil roughly.
In the meantime, cook the linguine in salted water. When the pasta is done, drain and then toss aggressively in a bowl with a little olive oil, the arugula, basil and ponzu. (The aggressive tossing is to cool it as rapidly as possible while you're tossing! Just don't hit the ceiling. Also, the arugula and basil will wilt a bit from the heat of the pasta, but that makes it a bit tastier, in my opinion.) Taste it at this point and add a little more ponzu if you like (remember then when the pasta is chilled, the flavor will diffuse a bit.) Spread out as flat as you can in a container that would fit in your refrigerator, and put it in there to cool as rapidly as possible. (Note, if you aren't trying to make this all within 40 minutes, just cool to room temperature then put it in the refrigerator until ready to serve.)
Heat up a grill pan or a nonstick frying pan. Take the tuna out of the marinade, and quickly sear it on both sides. Cut the tuna into thin slices, or into cubes.
To serve, put a little mound of the pasta on each plate, and place the tuna on top. Pour any remaining marinade over the tuna.
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Linguine with Spicy Tuna Marinara
I might have found my perfect weeknight dinner. Seriously.
With just a handful of ingredients–mostly pantry staples–I whipped up this linguine with spicy tuna marinara sauce in about thirty minutes. Not only was it simple to make, my kids asked for second helpings. Second helpings of a brand new to them dish. Both kids.
This recipe is a keeper.
I’ll bet you have these items in your pantry: canned solid white albacore canned crushed tomato, and pasta. I like noodle type pastas the most. I think it’s an Asian thing. I ate a ton of noodles growing up.
I always keep a few cans of Bumble Bee solid white albacore tuna in my pantry. I prefer solid white albacore over chunk light tuna because it’s firmer (holds up to cooking) and tastes better. Albacore is an easy way to add a lean protein with healthy fats into your dish. I also learned that Bumble Bee only uses responsibly caught Albacore!
For this recipe, you can use any type of pasta you want. I used whole grain linguine to amp up the nutrients of this dish. The tomato sauce is garlicky with a hint of spiciness. You can definitely add more if Sriracha paste if want more heat.
If you don’t have arugula, spinach works well too. Just toss it in at the end and let it wilt with the heat. I love that it’s a super quick meal you can throw together on busy weekday. I’ve already received requests to make it again because my husband loved it too. We had zero leftovers!
Spaghetti with Tuna, Capers and Arugula(serves 2)
Boil a big pot of water, add a palm full of salt and add spaghetti. Cook spaghetti according to package directions, drain and reserve.
You should be able to make the sauce in the time it takes to cook the pasta, so get a skillet to medium heat. Add the olive oil, swirl the pan and then add the shallot. Saute for 2 minutes, stirring regularly. Add chili flakes and garlic and saute for 30 seconds. Add the tomatoes and crush them with your hands as you add them to the pan. Bring the mixture to a simmer and add the capers. Simmer for another 2 minutes. Break up the tuna into large chunks and add along with the arugula. Stir until arughula is wilted. taste and add salt as needed. Toss with pasta and serve.
Linguine with Arugula, Garlic and Parmesan
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Today’s recipe is one that I’ve made in my kitchen at least 100 times.
It’s nothing fancy. It’s not filled with trendy ingredients. It’s not particularly healthy (or unhealthy). It’s certainly not difficult to make. And it’s definitely not going to win any beauty awards with food styling. But oh my goodness, for some reason, I absolutely love this simple pasta.
I actually shared this recipe on the blog a few years ago. But after making it again the other day for the zillionth time, I thought it might be worth bumping it back to the top of the blog to share with you once more. Maybe I’m the only one who loves it so much. But whenever life gets busy and I find myself craving a bowl of carb-y comfort food, this easy pasta is my go-to indulgence. It’s ridiculously easy to make, it calls for 5 simple ingredients that I almost always have on hand, it’s remarkably flavorful with such few ingredients, it’s easy to customize with extra ingredients if you’d like, and — in my long history with this dish — it always hits the spot.
I’ve tinkered around with the dish a bit over the years — trying out different cheeses (I was big into huge shaves of Parmesan 3 years ago when I first photographed this dish), subbing in different kinds of pastas (DeLallo’s whole wheat is always a fav), pouring a splash of white wine into the sauce, or adding in other proteins and veggies (sauteed shrimp and asparagus are always a good idea).
But most of the time, I really just love making this dish with 5 very simple ingredients:
- good-quality olive oil
- tons of fresh baby arugula (the more the merrier)
- pasta (I’ll admit, I go old-school and treat myself to semolina pasta for this dish)
- lots of freshly-grated Parmesan
- and just about as much thinly-sliced garlic as you can take (the more, the merrier for me!)
To make the dish, simply cook the pasta al dente in a large stockpot of generously-salted water. (Don’t skip the salt — it’s essential for bringing out the delicious flavor in the pasta!)
Then while your pasta is cooking, saute your garlic in the olive oil (or melted butter) until it is just lightly golden. Add the garlic and oil to the pasta once it has been cooked and drained — along with tons of arugula and Parmesan — and toss it all until combined.
(Also, if I happen to have toasted pine nuts on hand, I’ll toss them in for an extra treat!)
And then voila — in less than 30 minutes, this deliciousness will be ready to go.
Again, to many, it may be nothing extraordinary. And because of that, I hesitated even posting it on the blog in the first place. But hey — this lil’ blog is the place where I share things that I love. So behold, one of my loves. :)
I thought this was a delightful dish. And super easy to prepare, the sauce can be made ahead for easy dinner party entertaining. I did not have arugula on hand and substituted peas as a nod to carbonara. I also did not have anchovy fillets either and substituted anchovy paste. Both worked beautifully.
Fabulous for a weekday meal. It will become a go-to staple as most of the ingredients are easily kept on hand. Great flavor with the arugula pairing.
Wretched. It smelled like a warm tuna salad sandwich. My least successful Gourmet recipe ever. I would give it 0 forks if I could.
We make this all the time, it's wonderful and so quick. Over time I've made a few changes: I leave out the mayo, and add more lemon juice, some lemon zest and a bit of olive oil. Short pasta, like penne, works better than linguini, and it's great with whole wheat pasta. Today I put in one can of tuna and one of sardines - also very good.
Is there a way to use the site and convert the recipes to metric? Thanx!
If I could give this 5 forks, I would. Wow! What a wonderful dish!! My arugula in the garden is half spent and I decided to use arugula and sorrel. My husband loved it. He is of Italian heritage and was always a little wary of tonnato sauces saying he wasn't sure of tuna in a blender because his mother had never made it. I also used homemade pasta with eggs from my chickens and it made the dish. Obviously there was so many components to rate and evaluate but we were very happy with this dish and will definitely add it to the summer meals.
Unbelievably easy and absolutely yummy. This one's a keeper!!
Easy, fast and tasty. Would definitely make it again.
An update--I made it again tonight with capers I like the olives better. Arugula is definitely good.
Really good. I've been making a tuna sauce for pasta for years, and this is way better. Note, though, that I was out of capers and substituted some calamata olives, and forgot to get arugula and used a lot of parsley instead. Red pepper flakes sounds good, but I'm less convinced about the garlic. (I also used my own EVOO mayonnaise.) My tuna comes in 5oz cans if yours does too you may want to adjust accordingly.
Full disclosure: I completely skipped the arugula, because my husband wouldn't like it. He doesn't like anchovies either, but I just didn't tell him they were an ingredient, and what he didn't know didn't hurt him. I took the advice of the previous reviewer and added some hot red pepper flakes and some garlic. It came out quite yummy, and my husband even liked it. He noted, approvingly, that it was "different". Next time around I might go a little easy on the capers, because I thought their taste was a wee bit strong, but overall this was a good recipe.
delicious. i was nervous about a mayonnaisey sauce, but it was really good. i added a bit of red pepper flakes and made with whole wheat spaghetti. will definitely make again.
I made a half recipe of this but with the whole can of tuna. It was very quick and easy, and also quite tasty--a unique meal for a hot summer night. However, it was still a little bland. Red pepper flakes, garlic, fresh parsley would probably turn this into a fantastic dish. I would also chop the greens next time so that they wilt a bit more effectively.
25 Easy Pasta Recipes
These easy pasta recipes will satisfy any pasta craving! Whether you're hungry for classic lasagna or a new, inventive idea, we've got you covered.
Pasta recipes are some of these most versatile dishes out there. Cooking a romantic dinner for two? There’s a pasta recipe for that. Need a quick and easy dinner on a weeknight? There’s a pasta recipe for that. Serving a crowd? There’s one for that too.
Below, you’ll find 25 easy pasta recipes we’ve made and loved on all sorts of occasions – family gatherings, date nights in, and times when I’ve been at a loss for what to cook for dinner. Oftentimes, those nights have yielded the best pasta dinners we’ve had. Turns out, it only takes simple ingredients – olive oil, fresh herbs, and a splash of wine or sprinkle of cheese – to create pasta recipes worth making again and again.
These pasta dishes are some of our favorites. I hope you love them as much as we do!
Spaghetti & Linguine Recipes
This one’s a classic for a reason! Luckily for us, it comes together in 15 minutes flat.
Lemon Linguine with Roasted Tomatoes
Sometimes, the best pasta recipes are the simplest. Here, slow-roasted tomatoes and lemon add chewy texture and rich flavor to tangles of linguine, arugula, and creamy mozzarella cheese.
You won’t miss the meat in this vegetarian spaghetti bolognese! French green lentils, walnuts, and cremini mushrooms make it hearty and substantial, while rosemary, sage, and a splash of red wine fill it with savory flavor.
Baked Pasta Recipes
Easy Baked Ziti
This baked ziti recipe is perfect for any and every occasion, from a busy weeknight to a holiday dinner. It’s quick and easy to make, great for serving a crowd, and delicious to boot!
Roasted Vegetable Lasagna
If you like a LOT of vegetables in your lasagna, this recipe is the one for you. I pile over 5 cups of roasted veggies between layers of creamy ricotta, pasta, and tomato sauce. They make it flavorful, hearty, and good for you, too!
Butternut Squash Stuffed Shells
These stuffed shells are an all-time Love and Lemons fan favorite, and once you try them, you’ll see why. The filling – made of roasted butternut squash and a vegan spinach “ricotta” – is bright and creamy. They’d be good if you stopped there, but serving them with a pinch of red pepper flakes and luscious cashew cream sauce makes them totally irresistible.
This is no ordinary zucchini lasagna! Instead of ricotta, I use a creamy blend of tofu, zucchini, and walnuts, and zucchini planks step in for half the noodles. Still, even lasagna purists will fall for it. It may not be traditional, but it’s savory, fresh, and comforting nonetheless.
Creamy Pasta Recipes
This nutty, velvety fettuccine Alfredo has a secret ingredient hiding inside it: cauliflower! Blended with Parmesan cheese, pasta water, and a touch of butter, it creates an Alfredo sauce that’s lighter than – but every bit as delicious as – the classic version.
Creamy Vegan Pasta
You don’t need dairy to make a luscious pasta sauce, and this vegan pasta is here to prove it! The protein-packed sauce is a rich, creamy blend of white beans, lemon juice, and nutritional yeast. Trust me, you’ll want to go back for seconds!
Homemade Macaroni & Cheese
An oldie, but a goodie! Steamed veggies and dollops of pesto add a fresh element to this creamy, comforting mac and cheese.
Creamy Pasta Pomodoro
If Jack would let me, I’d eat this pasta pomodoro for dinner every night of the week. The creamy tomato sauce is comforting, yet light, made by blending homemade marinara with cashews. It adds delicious tangy flavor to the hearty noodles and sautéed veggies in this dish.
Creamy Sweet Corn Pappardelle, page 167 of Love and Lemons Every Day
When sweet corn is in season, I can’t get enough of this sweet/smoky summer pasta! The juicy corn kernels blend with the “milk” from the cobs to become a perfect cream sauce without using actual cream.
Creamy Miso Brussels Sprout Fettucine, page 65 of The Love and Lemons Cookbook
Nothing beats the bold umami flavor in this creamy vegan pasta sauce. Add seared Brussels sprouts and fettuccine into the mix, and you have a dish that even the pickiest eaters will love.
Vegetable Pasta Recipes
Roasted Vegetable Pasta
Make this flexible, veggie-packed pasta with whatever produce you have on hand! Toss the caramelized veggies with feta cheese, fresh basil, and a big squeeze of lemon juice to make a bright, satisfying dish.
Sun Dried Tomato Pasta with Kale
The ultimate winter pasta dish! Crunchy walnuts, caramelized fennel, and a splash of white wine make it flavorful and fun to eat.
Herb & Garlic Mushroom Pasta
This pasta recipe is a terrific choice for a date night in, especially if your date loves mushrooms as much as mine does. It feels elevated, but it’s deceptively easy to make. I won’t tell if you won’t!
Here are a few more of our favorite veggie-ful pastas:
No-Noodle Pasta Recipes
Sweet Potato Noodles with Garlic & Kale
My vibrant spin on spaghetti aglio e olio! I toss garlicky sweet potato noodles with fresh basil, sautéed greens, toasted pine nuts, and a shower of Parmesan cheese.
No-Noodle Sweet Potato Lasagna
Lasagna and baked sweet potatoes are two of my favorite comfort foods, so I thought, why not combine them? I add chopped sage and tangy feta to the creamy ricotta filling to highlight the cozy flavor of the sweet potato “noodles.” There’s nothing I crave more on a cold winter night!
Zucchini Noodle Puttanesca, page 177 of Love and Lemons Every Day
This recipe did the impossible: it got Jack and me to love olives! They add intense briny flavor to this super fresh summertime pasta.
How to Make Zucchini Noodles
Lighten up your favorite pasta dishes by swapping zoodles for traditional noodles! Layer them into a lasagna, or sauté them and top them with any pasta sauce you love. Alternatively, try using strands of roasted spaghetti squash with your favorite pasta sauce.
What to Serve with Pasta Recipes
These recipes can all act as full meals on their own, but they’re also delicious with something fresh on the side. I particularly like to serve pasta with my Caesar salad, classic Caprese salad, or Greek Salad, but any of these favorite salad recipes would pair nicely with the easy pasta recipes here.
Alternatively, forego the salad and serve a roasted vegetable instead! Roasted broccoli, cauliflower, asparagus, and Brussels sprouts are all great partners for pasta.
And if you’re serving a crowd, charred cherry tomatoes, a burrata platter, or homemade focaccia would make a fantastic starter. Bon appétit!
More Favorite Dinner Ideas
If you love these pasta recipes, check out my favorite easy dinner recipes, 85 best vegan recipes, or top soup recipes next!
- 10 ounces spaghetti
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- 1 (5 ounce) package arugula, torn
- 2 tablespoons shaved Parmesan cheese, or more to taste
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Tonno & Tomato Linguine
I knew I’d have to explore these simple and delicious pasta dishes. “Simple yet sophisticated pasta dishes that come together in the same about of time it takes to boil the water.” Quick, delicious, simple and easy – what more could I possibly want in a recipe? I have tons of baking cookbooks and several with ice cream and desserts, but this is the first one dedicated solely to humble, delicious pasta.
There are many recipes I want to try, but for our first I picked this tasty dish made with ripe tomatoes, sweet onion, great quality oil-packed tuna, wine and arugula. We often eat arugula in salads but not sautéed like in this delicious recipe. The peppery taste of arugula is terrific combined with the light sauce made with fresh, vine ripened tomatoes.
The oil-packed Italian tonno (tuna) is phenomenal in this dish while providing a little protein too.
I would have never thought to add tuna to a pasta dish like this, but I love the simplicity of the flavors. With a sprinkle of crushed red pepper and a splash of dry white wine, dinner is done in a flash!
Put the pot of water on to boil when you get started making this dish – it will all be done before you know it!
Linguine with Tuna PuttanescaFeatured by Windstream Cellars in the Gold Wine Club.
Simple, fresh, and delicious! This is a lighter pasta dish that the whole family will enjoy.
Prep Time: 15 Minutes
Cook Time: 12 Minutes
• 1 (5 oz.) can albacore tuna, packed in olive oil
• 12 oz. linguine pasta
• 1 (28 oz.) can San Marzano plum tomatoes
• 1/2 cup cherry tomatoes, halved
• 2 Tbs. capers, drained
• 2 Tbs. kalamata olives
• 2 Tbs. extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 4 basil leaves, torn, plus more for garnish
• 1 tsp. fresh parsley, chopped, for garnish
• 1/4 to 1/2 tsp. red pepper flakes
• Salt and freshly ground pepper, season to taste
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Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Drain pasta, reserving 1/2 cup pasta water.
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes to cook, about 1 to 2 min. Add capers and olives and cook for 2 min.
Crush tomatoes into skillet with your hands reserve the juices. Cook until tomatoes are slightly dry, about 2 min.
Add reserved tomato juices, basil, and salt to taste. Cook until sauce thickens, 1 to 2 min. Add tuna with its oil, breaking it up with a fork, and season with salt. Add sauce and reserve pasta water and toss.
Season with pepper. Garnish with cherry tomatoes, parsley, and more basil.
Recipe provided by Windstream Cellars.
Listed below is an array of superb, medal-winning wines from our six exceptional Wine Clubs. Since 1992, we have been including recipes in our Gold Wine Club shipments for our members to enjoy with their selected wines. Take a look below and discover the perfect wine pairing for the recipe featured above!