Best Farfalle Tuna Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

YELLOW FIN TUNA FARFALLE



Yellow Fin Tuna Farfalle image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 15

1-ounce olive oil
6 ounces center cut yellow fin tuna
1-ounce lemon pepper
1 tablespoon minced peeled garlic
1 tablespoon fresh, fresh basil
1-ounce Chablis wine
4 ounces heavy cream
1-ounce shredded Parmesan
1/2-ounce sun-dried tomatoes
1 artichoke heart
3 1/2 ounces cooked farfalle pasta
1-ounce feta
Blanched broccoli florets
1 diced plum tomato
Salt and pepper, to taste

Steps:

  • Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, best served rare or medium rare.
  • Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
  • Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.

FARFALLE WITH TUNA, TOMATOES AND OLIVES



Farfalle with Tuna, Tomatoes and Olives image

Categories     Fish     Olive     Pasta     Tomato     Vegetable     Sauté     Picnic     Quick & Easy     Oscars     Dinner     Seafood     Fall     Spring     Summer     Winter     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 7

6 ounces farfalle (bow-tie) pasta (about 2 1/2 cups)
2 tablespoons olive oil
2 canned anchovy fillets, 1 teaspoon anchovy oil reserved
1 14 1/2-ounce can seasoned chunky tomatoes
1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
1/2 cup slivered fresh basil
1 6-ounce can solid white tuna packed in water, undrained

Steps:

  • Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
  • Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

BUFFET FARFALLE WITH TUNA AND TOMATOES



Buffet Farfalle With Tuna and Tomatoes image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 30m

Yield 8 servings

Number Of Ingredients 12

1 pound farfalle
4 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped fresh fennel
6 cloves garlic, sliced thin
2 cups finely chopped ripe plum tomatoes
1 tablespoon flat-leaf parsley
3 tablespoons drained capers
1/2 cup pitted Greek or Italian black olives, coarsely chopped
2 cans (6 to 6 1/2 ounces each) imported tuna in olive oil
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Bring four quarts of salted water to a boil, add the farfalle and cook about eight minutes, until just tender. Drain well, rinse under cold water, drain again and toss with two tablespoons of the oil. Set aside.
  • Heat the remaining oil in a heavy skillet, add the onion and fennel and saute until translucent. Stir in the garlic, cook another minute, then add the tomatoes, cook five minutes more and remove from the heat. Add the parsley, capers and olives. Pour over the farfalle and fold in.
  • Drain the tuna, reserving the oil. Flake the tuna and fold it into the farfalle mixture. Add the vinegar, fold again, then season to taste with salt and pepper. Add as much of the oil from the tuna as desired. Serve at room temperature.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 435 milligrams, Sugar 4 grams

FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC



Farfalle Pasta with Pan-Seared Tuna, Lemon, and Garlic image

Categories     Garlic     Olive     Pasta     Lemon     Tuna     Parsley     Gourmet

Number Of Ingredients 9

1 (12-oz) tuna steak (1 1/2inches thick)
3 teaspoons olive oil
3 garlic cloves, minced
12 oz dried farfalle (bow-tie pasta)
1/4 teaspoon dried hot red pepper flakes
1 tablespoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
10 Kalamata or other brine-cured black olives, pitted and slivered
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 400°F.
  • Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
  • Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
  • Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
  • Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
  • While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
  • Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.

FARFALLE WITH TUNA IN A BASIL LEMON DRESSING



Farfalle With Tuna in a Basil Lemon Dressing image

This is the quickest summer dinner we all love. The possibilities are endless as far as playing with it. I've added, at various times, roasted red peppers, capers, peas and toasted pignoli for some crunch. I first had this at a little deli in Los Gatos that has long since closed, but found something similar on Epicurious and adapted it a bit. This is a life saver when you're tired!

Provided by DeeCooks

Categories     Tuna

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/2 lb farfalle pasta (you can use any pasta, really, I just like this shape as it works well with the tuna)
2 garlic cloves
1 lemon
1/4 cup fresh basil leaf, packed
6 ounces albacore tuna in water, well drained
1 cup cherry tomatoes, halved (I prefer sweet 100s left whole.)
1/4 cup extra virgin olive oil (more as needed)
salt & freshly ground black pepper

Steps:

  • Boil pasta in salted water.
  • Mince garlic.
  • Zest lemon to get one tablespoon zest. Juice the lemon. (About two tablespoons.).
  • Shred basil into thin strips.
  • Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
  • Drain pasta well and add to bowl. Toss well.
  • If pasta seems dry, add either a little pasta cooking water or more olive oil.
  • Serve warm, or room temperature.

Nutrition Facts : Calories 806, Fat 31.7, SaturatedFat 4.8, Cholesterol 37.5, Sodium 348.8, Carbohydrate 95, Fiber 7.3, Sugar 4, Protein 37.6

FARFALLE WITH TUNA AND ROSEMARY MUSHROOM SAUCE



Farfalle with Tuna and Rosemary Mushroom Sauce image

Tuna and 'shrooms contain two different umami compounds that work synergistically to enhance the savory flavor. This dish is the lightest of this noodly bunch, with only 350 calories per bowl.

Provided by Joan Lang

Number Of Ingredients 9

1/2 pound whole-wheat farfalle
1 tablespoon olive oil
2 anchovies, chopped
1 tablespoon chopped fresh rosemary
10 ounces (about 2 cups) sliced baby portobello mushrooms
6 scallions, chopped
1/2 cup dry white wine
1 can (5 ounces) chunk light tuna in oil, drained
2 tablespoons chopped fresh parsley

Steps:

  • Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.

Related Topics