Best 5 Linguine With Grilled Tuna Capers And Parsley Recipes
In the culinary world, there are certain flavor combinations that stand the test of time. One such harmonious trio is the marriage of tuna, capers, and parsley. When combined, these ingredients create a symphony of flavors that is both vibrant and savory. In this article, we will transport you to the Mediterranean coast with a delectable recipe for linguine with grilled tuna capers and parsley. This dish is a testament to the power of simple, fresh ingredients that come together to create an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY
Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna
Provided by Kiano Moju
Categories Dinner
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!
Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
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.
LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY
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.
LINGUINI WITH TUNA, CAPERS AND OLIVES
This comes from one of my Food and Wine cookbooks and uses ingredients I usually have on hand. The wine recommendation is to serve this with a robust French rose from the southern Rhone.
Provided by dicentra
Categories Tuna
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.
Nutrition Facts : Calories 516.9, Fat 13.6, SaturatedFat 2.4, Cholesterol 32.3, Sodium 524.2, Carbohydrate 65.3, Fiber 3.3, Sugar 1.6, Protein 31.3
PENNE WITH GRILLED TUNA AND CRISP- FRIED CAPERS
The fried capers add a nice unexpected touch--be sure to save the butter drained from them for another use, such as flavoring vegetables. I dipped some bread in it and that proved quite tasty, too. Watch the tuna closely---the chunks are easy to overcook, in which case they will be dry. -Adapted from License to Grill
Provided by GaylaJ
Categories One Dish Meal
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.
Tips:
- Use fresh, high-quality ingredients. Fresh tuna, ripe tomatoes, and flavorful herbs will make all the difference in this dish.
- Cook the tuna properly. Tuna should be cooked to medium-rare or medium, so that it is still slightly pink in the center. Overcooked tuna will be dry and tough.
- Make sure the sauce is flavorful. The sauce for this dish should be rich and flavorful, with a good balance of acidity and sweetness. Use a good quality olive oil, and don't be afraid to add some fresh herbs and spices.
- Garnish the dish with fresh herbs. Fresh herbs, such as parsley or basil, will add a pop of color and flavor to the dish.
Conclusion:
Linguine with Grilled Tuna, Capers, and Parsley is a delicious and easy-to-make weeknight meal. It is packed with flavor and is sure to please everyone at the table. Next time you are looking for a quick and easy meal, give this recipe a try.
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