Best Tuna Piccadilly With Creamy Italian Spaghetti Slaw Recipes

SPAGHETTI WITH ITALIAN TUNA

Spaghetti With Italian Tuna image

Provided by Florence Fabricant

Categories dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound thin spaghetti
Salt
1 6 1/2-ounce can Italian canned tuna in oil
6 ripe plum tomatoes, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped pitted black olives
2 tablespoons minced fresh basil
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

TUNA PICCADILLY WITH CREAMY ITALIAN SPAGHETTI SLAW

Tuna Piccadilly with Creamy Italian Spaghetti Slaw image

This recipe might sound a bit odd but it is delicious and nutritious. I've been trying to include more tuna in our diet. If you just can't do tuna .... I also make this with sauteed, cooled, ground chicken or turkey (one pound). Dice the chicken fine with a meat muddler/chopper as it cooks. Either recipe prep is a fav at our...

Provided by Barbara Miller

Categories Other Salads

Time 40m

Number Of Ingredients 8

Ingredients

1 lb spaghetti, dry
1 bottle creamy italian salad dressing, 15 oz
3 Tbsp grated parmesan cheese, i used the powdered kind
14 oz slaw mix, bagged, old fashioned style
2 can(s) tuna, chunk, light, in water, 5 oz each, undrained
2 Tbsp sweet pickle relish with juices
2 Tbsp chow chow relish, hot or mild, i use hot, heaping measure
2 tsp jalapeno peppers, diced fine, jarred, with juice

Steps:

1. Break spaghetti into approximately 1-2 inch pieces. Cook spaghetti according to pkg directions. Drain.
2. In a large bowl or container, toss slaw mix, cooked spaghetti, cheese and salad dressing.
3. Toss in the tuna with the liquid from the can.
4. Toss in the sweet relish and any juice that you spoon out of the jar with it. Picadilly is hot and sweet so dill pickles won't do. You can use chopped whole sweet pickles with a tsp of the juice..
5. Toss in the Chow Chow. If you can't find this ingredient you can use salsa (medium or hot).
6. Add the jalapeno peppers.
7. Toss well. Cover and refrigerate at least one hour. Toss before serving. Keeps for at least 3 days in the fridge. If it seems too dry or if you want it a bit creamier toss with up to 6 TBSP water. The pasta will absorb some of the liquid as it sits in the fridge.