Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, tuna, peppers & wine pasta. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
These tuna stuffed bell peppers are Greek-inspired with Kalamata olives, tomatoes and cottage cheese. They're healthy, delicious and a great weeknight meal option. A mash-up of tuna salad and cooked rice fills bell pepper halves topped with bread crumbs in this spin on stuffed peppers.
Tuna, Peppers & Wine Pasta is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Tuna, Peppers & Wine Pasta is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook tuna, peppers & wine pasta using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tuna, Peppers & Wine Pasta:
- Get 500 grams Pasta
- Make ready 300 grams Canned Tuna
- Make ready 3 Green Bell Peppers
- Take 1 Chopped Onion
- Prepare 150 ml Red Wine
- Get 50 ml Olive Oil
- Make ready 1 dash Ground Black Pepper
- Get 3 tsp Salt
Arrange peppers a baking sheet, drizzle with olive oil and season with salt and pepper. Tuna-Stuffed Peppers. this link is to an external site that may or may not meet accessibility guidelines. Seared Black Pepper Tuna Steak by youcancookgourmet.com with Joyce Ho. Tuna & Peppers recipe: When the refrigerator and freezer are bare of main-course items, look to the pantry shelf for canned tuna, suggests Mary Enderle from Westbury, NY.
Instructions to make Tuna, Peppers & Wine Pasta:
- Chop the onions and slice the bell peppers. Mix them in a wok (you can also use a regular frying pan, but it is preferable to use a wok). Add about half of a teaspoon of salt.
- Add around 40 ml of the olive oil to the mix and turn the heat on at max power. Add all the black pepper, and mix everything. Be careful not to burn the mix, feel free to adjust the heat as you want.
- While cooking the mix, boil water in another pot. When the water starts bubbling add about 2 and a half teaspoons of salt to it. Also, remember to open the tuna cans, because you will need to add them to mix later.
- As soon as the water starts to boil it is ready to cook the pasta. Add the pasta to the water and leave the pot open, mixing it occasionally.
- Add about 120 ml of red wine to the mix, and let it cook for a bit (no more than 1 minute).
- Now add the tuna from the cans, mix everything well. Manage the intensity of the heat at your taste and let it cook till the pasta is ready.
- Depending on your taste you might want different textures for your pasta, I like to leave it 'al dente'. Occasionally I take a bit out of the water and taste to check if it is ready. When it reaches the perfect state for you, turn off the heat and remove all the water from the pot.
- Before mixing the pasta with the tuna & peppers on the wok, add the left olive oil and wine (around 10 ml of olive oil and 30ml of red wine). Let the pasta cook on the wok for 1 minute at max heat.
- Ready to be served! Don't let it get cold :)
Case in point: Tuna and Red Pepper Pasta. This recipe definitely fits that formula. The "sauce" is simply olive oil flavored with garlic, crushed red pepper, salt, and freshly cracked black pepper. Those of my vintage may remember this dish from the eighties fondly as Tataki of Tuna: a log of ludicrously rubied fish, rolled in pepper, briefly seared and. Tuna served in mini sweet peppers is the simplest way ever to avoid those soggy sandwiches.
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