1 (9 oz) tin tuna in olive oil, drained and roughly broken up
2 (14 oz) tins cannellini (lima) beans, drained and rinsed
(2 3/4 oz) semi-dried (sun-blushed) tomatoes
16 anchovies packed in salt or olive oil, drained and chopped
about 50 black olives in olive oil, pitted and halved
salt and freshly ground black pepper
(6 fl oz) extra-virgin olive oil
2 teaspoons dijon mustard
1 small red onion, very thinly sliced
3 tablespoons chopped flat-leaf (Italian) parsley
juice of 1 lemon
Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.
2 1/2 cups/600 ml Flash-Sautéed Fresh Cherry Tomato Sauce, heated
Two 6-oz/170-g cans good-quality tuna packed in oil, drained and flaked
1/2 cup/55 g pitted green olives such as Lucques or Castelvetrano
1 tbsp rinsed capers
1/4 cup/10 g chopped fresh flat-leaf parsley, or other fresh herbs as you like
Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions). Just before the pasta is ready, scoop out about ½ cup/120 ml of the cooking water and set aside. Drain the pasta.
Return the pasta to the pot over medium heat. Add the tomato sauce and toss to coat evenly. Fold in the tuna, olives, and capers, and then fold in a few spoonfuls of reserved pasta water to create a nice saucy consistency.
Divide the pasta among warmed pasta bowls and sprinkle with the parsley. Serve right away.
Flash-Sautéed Fresh Cherry Tomato Sauce
3 tbsp extra-virgin olive oil
2 tbsp minced, seeded jalapeño, serrano, or other fresh hot chile or pepperoncino
5 cups/800 g ripe cherry tomatoes, stemmed and halved if large
1 clove garlic, minced
1 tsp lightly packed finely grated lemon zest
1 tsp fresh lemon juice, plus more if needed
3 tbsp chopped fresh flat-leaf parsley, basil, mint, or a mixture
1 tsp unsalted butter
In a large sauté pan, heat the oil over medium-high heat. Add the chile and 1/2 tsp salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the parsley and butter, and swirl the pan to blend them into the sauce. Taste and balance the seasoning with salt and lemon juice if needed. Serve right away.
Storage: This sauce loses its vibrancy after a few hours, so use it as soon as possible after making it.
Quick Change: Add 1 tbsp drained capers or chopped, pitted green olives with the garlic.
1 large fennel bulb, cored and thinly sliced (preferably with a mandoline)
1 cup grape or cherry tomatoes, each cut in half
Two 6- or 7-ounce jars Italian olive-oil-packed tuna, preferably Tonnino brand tuna, oil reserved
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Combine the arugula, fennel and tomatoes in a mixing bowl.
Break up the tuna a bit with a fork to create bite-size chunks; add them to the bowl along with 2 tablespoons of oil from the tuna jars. Add the lemon juice and pepper; toss to incorporate. The saltiness of different tuna brands varies widely, so taste first, then season lightly with salt only if needed.
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp ginger garlic paste
mix together in zip lock bag
add tuna and marinate 1-24 hours, turn several times
Season tuna with salt and pepper. Roll in sesame seed and pat seeds to tuna . Put grape seed oil in cast iron pan and heat to a high temp, add tuna, cook for 2 minutes on each side and ends. Turn off heat and let tuna sit in pan for 2-3 minutes.
Serve with wasabi sauce. Mix Cream or mayo with wasabi add fish sauce, maple syrup, sambal and soy sauce.
1 can (6 oz) light tuna packed in oil, preferably Italian, undrained
2 tbsp capers, rinsed
1 tsp anchovy paste or 1-2 fillets
juice of 1 lemon
1 small clove of garlic
salt & pepper
1/4 c. mayo
1/2 c olive oil
1 tbsp flat parsley
Combine the tuna with its oil, the capers, anchovy paste, lemon juice, garlic, pinch of salt and pepper and the mayo in a mini food processor or blender. Blend for a few seconds to combine. Continue to blend while slowly drizzling in the olive oil. Add the parsley and blend for a few more seconds.
2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon
Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature
1 lb. egg noodles
2 12-oz-cans tuna; broken up
4 ribs celery; chopped
5 ea. carrots; chopped
1 large onion; chopped
12 oz. mushrooms; chopped
1 qt. milk; warm
½ cup flour
½ cup butter
Cook the noodles.
Sweat the vegetables till cooked through. Sauté the mushrooms till taking on quite a bit of color and deglaze the pan with brandy or your choice of liquid. Cook off the liquid and combine the mushrooms with the vegetables.
In the pan you used to sauté the mushrooms, melt the butter over medium heat and add the flour. Stir to combine thoroughly and add the milk. Bring it to a slow boil and stir it until it thickens.
Stir the tuna and noodles in with the vegetables to combine it thoroughly and then pour the béchamel over it and mix it in.
This is a distressingly simple recipe that is thoroughly satisfying.
1½ small onions; divided use
2 large carrots; chopped fine
3 sticks celery; strings removed, chopped fine
2 12-oz-cans tuna
1 qt milk 12 oz mushrooms;
sliced 8-9 oz egg noodles; or your choice of pasta
½ cup panko or crushed potato chips
Slice the mushrooms and mince half of the onion. Start the onion in some butter and get it almost to the point of carmelization then dump in the mushrooms. Sauté over medium-high heat until substantially reduced in volume. (I did this a day or so before doing the final recipe so haven’t tried to incorporate it into the timeline.) Dice the whole onion and prepare the carrots and celery. Warm the milk or let it come to room temperature. Steam the carrots and celery and, meanwhile, sauté the onion in lots of butter or olive oil. When the onion is translucent, add about 1/3 cup of flour and stir it for a while. Add the milk and bring to a boil then cut it back to med low heat. Add the mushroom mixture and stir. Taste for salt and pepper. If it doesn’t thicken enough, mix some olive oil and flour and add enough to get it thickened properly. Add the carrots and celery. Have the noodles about halfway cooked and add them and the tuna and mix thoroughly. Pour into a 9×13 pan and cover with the panko or chips. Put into a 375ºF (190ºC) oven for about twenty minutes.