Archive for the ‘Tuna Pasta Back Recipes’ Category

Olive, pepperoni and basil pizza

 

Olive, pepperoni and basil pizza

Save time with this speedy homemade pizza.

Ingredients

=> 200g pkt (2 pack) Coles Brand Thin & Crispy Medium Pizza Bases
=> 100g Leggo’s Squeezy Pizza Sauce
=> 75g bocconcini, coarsely torn
=> 75g mozzarella, coarsely torn
=> 75g pepperoni sausage, thinly sliced
=> 1/2 small red onion, thinly sliced
=> 1/4 cup (40g) Always Fresh Pitted Kalamata Olives
=> 2 teaspoons olive oil
=> 1/4 cup basil leaves
=> Sea salt flakes, to serve
=> Coles Australian Superfood Leaf Blend, to serve

Directions

  • Preheat oven to 250C.
  • Spread pizza bases evenly with pizza sauce. Arrange the bocconcini, mozzarella, pepperoni, onion and olives evenly over each base.
  • Bake for 5-6 mins or until the cheese has melted and the pepperoni is crisp.
  • Drizzle pizzas with oil. Top with basil leaves. Sprinkle with sea salt flakes, if desired. Use a pizza cutter or sharp knife to cut into slices. Serve with salad.

 

 

Bolognaise pasta bake

Bolognaise pasta bake

Spend less time doing the dishes with this delicious one pan pasta bake.

Ingredients

=> 1 tablespoon olive oil
=> 1 small brown onion, chopped
=> 1 small zucchini, diced
=> 150g lean beef mince
=> 2 garlic cloves, crushed
=> 1/2 x 400ml jar bolognaise pasta sauce
=> 1 1/4 cups (150g) dried mini penne pasta
=> 1 teaspoon dried oregano
=> 3/4 cup grated pizza cheese
=> Fresh flat-leaf parsley leaves, to serve

Directions

  • Heat oil in a medium frying pan over medium-high heat (see note). Add onion and zucchini. Cook, stirring, for 4 minutes or until softened. Add mince and garlic. Cook, stirring with a wooden spoon to break up mince, for 2 minutes or until browned.
  • Add pasta sauce, pasta, oregano and 2 1/3 cups cold water to pan. Stir to combine. Bring to the boil. Reduce heat to medium. Cook for 12 minutes or until pasta is tender and sauce has thickened. Season with salt and pepper.
  • Preheat grill on medium. Sprinkle pasta mixture with cheese. Grill for 1 to 2 minutes or until cheese has melted. Top with parsley. Serve.

 

One Pan Deep Dish Salmon Pizza

One Pan Deep Dish Salmon Pizza

Create a New Family Favorite With This Sensational One-Pan, Deep-Dish Salmon Pizza.

Ingredients

=> 1 1/2 cups plain flour, plus extra for dusting
=> 7g sachet dried yeast
=> 1/2 teaspoon sugar
=> 2 tablespoons extra virgin olive oil, plus extra to drizzle
=> 1 1/2 cups chopped kale
=> 250g fresh ricotta
=> 1/4 cup grated parmesan
=> 2 teaspoons finely grated lemon rind
=> 200g smoked salmon slices
=> 1 bunch asparagus, trimmed, shaved
=> 1/4 cup fresh dill sprigs
=> 1 small red onion, cut into thin wedges
=> Extra lemon zest, to serve
=> Lemon wedges, extra, to serve

Directions

  • Preheat oven to 220C/200C fan-forced. Grease a 3cm-deep, round 24cm (base) ovenproof frying pan.
  • Combine flour, yeast and sugar in a large bowl. Season with salt. Make a well in centre. Add oil and 2/3 cup water. Using hands, combine ingredients until a dough forms. Knead on a lightly floured surface for 3 minutes or until smooth. Place in an oiled bowl. Cover with a clean tea towel. Stand 15 minutes.
  • Meanwhile, combine kale, ricotta, parmesan and lemon rind in a bowl. Season.
  • Press dough into base of prepared pan. Top with ricotta mixture leaving a 2cm border. Bake for 15 to 20 minutes or until base is golden and topping is lightly browned.
  • Top pizza with salmon, asparagus, dill, onion and extra lemon zest. Drizzle with extra oil. Serve with lemon wedges.

Creamy Tuna Pasta

Creamy tuna pasta

 

Ingredients

=>  350g Fettuccine or Barilla Spaghetti
=>   2 tablespoons olive oil
=>   1/2 onion, chopped
=>   2 garlic cloves, crushed
=>   1 cup (250ml) thin cream
=>   2 tablespoons sundried tomato paste
=>   425g can tuna in oil, drained
=>   1 cup (150g) frozen peas
=>   1 tablespoon chopped flat-leaf parsley
=>   100g semi-dried tomatoes
=>   2 teaspoons capers, rinsed, drained

 Creamy tuna pasta

Directions

  • Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
  • Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through.
  • Serve sprinkled with remaining parsley.

Mediterranean Chicken and Pasta

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Ingredients

=> 1 6 – ounce jar marinated artichoke hearts
=> 1 tablespoon olive oil
=> 12 ounces skinless, boneless chicken breast, cut into bite-size pieces
=> 3 garlic cloves, thinly sliced
=> 1/4 cup chicken broth
=> 1/4 dry white wine
=> 1 teaspoon dried oregano, crushed
=> 1 7 – ounce jar roasted red peppers, drained and cut into strips
=> 1/4 cup pitted kalamata olives
=> 3 cups hot cooked campanelle or penne pasta
=> 1/4 cup crumbled feta cheese (optional)

Directions

1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.
2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives.
3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

Tuna and Tomato Pasta

Tuna and Tomato Pasta

Ingredients

=>  4 Tbsp unsalted butter
=>   1 28-ounce can of tomatoes, whole or crushed
=>   Salt
=>  1 pound pasta shells
=>  1/2 cup ricotta cheese
=>  1 6-ounce can tuna packed in olive oil
=>  1/4 cup fresh basil, chopped or torn
=>  A generous 1/2 cup grated parmesan cheese

Directions:

  • Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.
  • Cook pasta: While the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
  • Combine tuna, tomato sauce, ricotta, pasta, basil: Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.
  • Put into casserole, top with parmesan, broil: Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.

Asian Chicken

Asian Chicken

Ingredients

  • 4 chicken breasts
  • 3 tablespoons soy sauce
  • 1 12 tablespoons vinegar
  • 2 -3 tablespoons brown sugar
  • 1 -2 clove garlic, chopped
  • 14 teaspoon ground pepper

Asian Chicken

Directions

  1. Preheat oven to 350F degrees.
  2. Lightly oil a glass baking dish bulky enough to hold chicken breasts in a single layer.
  3. Place chicken breasts in the dish.
  4. Combine residual ingredient and pour over chicken.
  5. Bake for 20 minutes or until chicken is not poisonous through.
  6. Serve hot or cold.

Stuffed Peppers with Turkey and Vegetables

Stuffed Peppers with Turkey and Vegetables

Ingredients:
=> 4 green bell peppers, tops removed, seeded
=> 1 pound ground turkey
=> 2 tablespoons olive oil
=> 1/2 onion, chopped
=> 1 cup sliced mushrooms
=> 1 zucchini, chopped
=> 1/2 red bell pepper, chopped
=> 1/2 yellow bell pepper, chopped
=> 1 cup fresh spinach
=> 1 (14.5 ounce) can diced tomatoes, drained
=> 1 tablespoon tomato paste
=> Italian seasoning to taste
=> garlic powder to taste
=> salt and pepper to taste
Stuffed Peppers with Turkey and Vegetables1
Directions:
=> Preheat oven to 350 degrees F .
=> Wrap the green bell peppers in aluminium foil and place in a baking dish. Bake 15 minutes in the preheated oven. then Remove from heat.
=> In a pan over medium heat cook the turkey up to evenly brown. put aside. Heat oil in the pan and zucchini,mushrooms,cook onion, red bell pepper, yellow bell pepper, and spinach up to tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
=> Return put peppers to the oven and continue cooking 15 minutes.

Warm and Spicy Autumn Punch

Warm and Spicy Autumn Punch

Ingredients:
=> 2 oranges
=> 8 whole cloves
=> 6 cups apple juice
=>  1 cinnamon stick
=>  1/4 teaspoon ground nutmeg
=>  1/4 cup honey
=>  3 tablespoons lemon juice
=>  2 1/4 cups pineapple juice

Warm and Spicy Autumn Punch1
Method:

=> Preheat oven to 350 degrees F . Stud the complete oranges and cloves put oven bake for 30 minute.
=> In a large Bowl mix the apple juice and cinnamon stick. Bring to a boil reduce heat to medium and simmer for five small.
=> Then Remove from heat and Shake in the nutmeg, lemon juice,darling and pineapple juice.
=> on top make oranges floating. then serve up hot.

Cardamom Maple Salmon

Cardamom Maple Salmon

Ingredients:
=> 1 1/2 teaspoons salt
=> 1 teaspoon paprika
=> 1 teaspoon ground cardamom
=> 1 teaspoon ground coriander
=> 1/2 teaspoon ground black pepper
=> 1/4 cup grapeseed oil
=> 2 tablespoons maple syrup
=> 1 (2 pound) salmon fillet, cut into 3-inch pieces

Cardamom Maple Salmon
Method:
=> shake salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple sirup and Shake up-to evenly combined.
=> Then Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C).
=> Dredge salmon pieces .Then add maple sirup mixture up-to evenly coated on all sides.
=> Cook salmon in the preheated pan up-to fish flakes easily with a fork, 5 to 7 minutes per side.