Best 8 Penne With Grilled Tuna And Crisp Fried Capers Recipes

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Indulge in the flavors of the Mediterranean with our delectable recipe for penne with grilled tuna and crisp fried capers. This tantalizing dish combines the smoky aroma of grilled tuna with the salty tang of fried capers and the hearty texture of penne pasta. Every bite is a burst of flavors and textures, making this dish a favorite among seafood enthusiasts. So, gather your ingredients, fire up your grill, and get ready to embark on a culinary journey that will transport your taste buds to the shores of the Mediterranean.

Here are our top 8 tried and tested recipes!

PENNE WITH GRILLED TUNA AND CRISP- FRIED CAPERS



Penne With Grilled Tuna and Crisp- Fried Capers image

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

1/3 cup capers
1/2 cup unsalted butter
1 1/2 lbs tuna, cut into 1 inch chunks
2 tablespoons vegetable oil
salt
freshly cracked black pepper
12 ounces penne or 12 ounces other dry pasta, of your choice
1/2 cup olive oil
1/4 cup fresh lemon juice (about 1 lemon)
2 tablespoons minced garlic
1/2 cup roughly chopped fresh parsley

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.

PENNE WITH SPICED TUNA SAUCE



Penne with Spiced Tuna Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

12 ounces penne, cooked until al dente
1/4 cup chopped onion
1/3 cup olive oil
1 small whole dried hot red pepper
4 anchovies, finely chopped
1 small red and yellow bell pepper, finely julienned
1 stalk celery, cut into 1/8-inch dice
2 tablespoons capers
Two 6-oz cans tuna fish, packed in oil, drained and crumbled
Salt to taste
2 tablespoons chopped Italian parsley for garnish

Steps:

  • Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley.

PENNE WITH TUNA AND RED ONION



Penne with Tuna and Red Onion image

The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1 pound penne or other short tubular pasta
2 teaspoons olive oil
1 large red onion, chopped
3 garlic cloves, thinly sliced
1 cup half-and-half
3 anchovy fillets, mashed (optional)
2 cans (6 ounces each) tuna packed in oil, drained
3/4 cup chopped fresh parsley
2 tablespoons capers, drained

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
  • Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
  • Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

Nutrition Facts : Calories 465 g, Fat 12 g, Fiber 3 g, Protein 27 g

GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE



Grilled Tuna and Peppers with Caper Vinaigrette image

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

Provided by Melissa Roberts-Matar

Categories     Citrus     Fish     Vegetable     Quick & Easy     Tuna     Bell Pepper     Summer     Grill/Barbecue     Capers     Gourmet

Yield 4 servings

Number Of Ingredients 9

3/4 lb Italian fry peppers (light green)
2 (3/4-lb) sushi-grade tuna steaks (1-inch thick)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1 1/2 tablespoons small capers in brine, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Prepare gas grill for cooking over direct high heat.
  • While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
  • Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
  • While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
  • Serve tuna topped with peppers and caper vinaigrette.

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

TUNA, CAPER, AND BASIL PENNE



Tuna, Caper, and Basil Penne image

Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

3/4 pound penne
1/2 cup capers
2 teaspoons grated lemon zest
1/4 cup olive oil
2 cans (6 ounces each) drained tuna in olive oil
2 tablespoons lemon juice
1 cup chopped fresh basil leaves

Steps:

  • Cook penne, reserving 1/4 cup pasta water. In a medium skillet, saute capers and lemon zest in olive oil, 1 minute. Add tuna and cook until heated through. Add penne, pasta water, and lemon juice. Season, and stir in basil.

LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY



Linguine with Grilled Tuna, Capers and Parsley image

Provided by Kristin Donnelly

Categories     Pasta     Tuna     Summer     Grill     Grill/Barbecue     Parsley     Capers

Yield Makes 4 servings

Number Of Ingredients 12

2 unpeeled garlic cloves
1 large leek, halved and well-rinsed
1 pound fresh tuna, such as yellowfin
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher Salt
Freshly ground black pepper
2 teaspoons finely chopped rosemary
12 ounces linguine
2 cups parsley leaves, roughly chopped
1 tablespoon capers, roughly chopped
Juice of 1 lemon
Crushed red pepper

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.

TUNA, LEMON, AND CAPER SAUCE



Tuna, Lemon, and Caper Sauce image

Provided by Joie Warner

Categories     Sauce     Pasta     Tuna     Capers

Yield Serves 2 to 4

Number Of Ingredients 10

1 can (6 ounces) tuna (chunk or solid in olive oil), drained
1 large garlic clove, finely chopped
grated zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
1/2 teaspoon salt, or to taste
freshly ground black pepper
2 tablespoons capers, drained
1/4 cup fresh flat-leaf parsley, chopped
freshly grated Parmesan cheese

Steps:

  • Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
  • Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
  • Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.

Tips:

  • For the best flavor, use fresh tuna steaks that are at least 1 inch thick.
  • To ensure the tuna cooks evenly, sear it for 2-3 minutes per side over medium-high heat.
  • If you don't have a grill, you can also cook the tuna in a hot skillet over medium-high heat.
  • To make the caper sauce, be sure to use good-quality capers that have been packed in salt. Otherwise, the sauce will be too bland.
  • To get the capers extra crispy, fry them in hot oil until they are golden brown and slightly puffed.
  • When assembling the dish, be sure to layer the tuna and the caper sauce over the pasta so that each bite is full of flavor.

Conclusion:

This penne with grilled tuna and crisp-fried capers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tuna is cooked to perfection and the caper sauce is tangy and flavorful. The combination of the two ingredients, along with the al dente pasta, creates a dish that is both satisfying and refreshing. Whether you are a fan of tuna or capers, or simply looking for a new and exciting pasta recipe, this dish is sure to please.

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