Canned spaghetti with tuna. Mediterranean pasta with tuna and tomatoes

03.03.2020 Healthy eating

Korean style salad with hearts and carrots - a delicious, aromatic, tangy, sweet and sour salad for lovers of Korean dishes. Such a dish can be quickly prepared for dinner by boiling the heart in advance. I used a pork heart, you can cook from beef. Pork heart is cooked from 1.5 to 2 hours, beef - 2-2.5 hours. Try it, the salad is delicious!

Ingredients

To prepare a salad with a heart and carrots in Korean you will need:

0.5 pork or beef heart;

0.5 fresh carrots;

2 cloves of garlic;

1-1.5 tsp hot spice for Korean carrots;

2-3 st. l. refined vegetable oil;

1 large onion;

1-2 tsp vinegar 9%;

2 tsp soy sauce;

1-2 tsp Sahara;

parsley, salt to taste.

Cooking steps

Cut the heart into thin strips or thin cubes.

Add peeled carrots, grated for Korean carrots, add seasoning.

Add finely chopped garlic, soy sauce and vinegar to this. Do not stir the salad.

Cut the peeled onions into thin half rings and fry them in vegetable oil, stirring occasionally, until lightly browned.

Put the onion, along with hot vegetable oil, on top of the salad, add sugar.

Stir the salad immediately. Then add chopped parsley to the Korean heart salad, mix again, if necessary, add salt and let it brew for 30 minutes in a cool place.

Serve a delicious Korean-style salad with hearts and carrots, putting it on a plate in a slide.

Enjoy your meal!

Good day!!!
We love chicken in any form and I cook it often. But chicken offal, such as ventricles, did not cook hearts. When we lived in the village and had our own household, I, of course, cooked liver, stomachs and heart from homemade chicken, but did not buy a store one. Once I bought a chicken liver, it was terrible and did not buy it anymore. And then my husband bought chicken hearts, asked to cook something from them. Found an interesting and simple recipe.
Korean chicken hearts in tomato juice

The hearts were frozen, I defrosted them beforehand and washed them well

I decided to cook hearts in a slow cooker. I did not use oil, since there is fat on the hearts and there is no need to add extra oil. I put the hearts in the multicooker bowl on the "Baking, frying" mode
and cook until the liquid evaporates

At this time, I clean and chop onions and carrots

I add chopped vegetables to the hearts and fry everything together for 5-10 minutes

I didn't have ready tomato juice, I took 2 tablespoons of tomato paste and diluted it with cold boiled water until the juice was thick

finely chop the garlic

I pour prepared tomato juice, a couple of bay leaves, chopped garlic into the multicooker bowl

And the seasoning for Korean carrots, the first photo shows which seasoning I used. Seasoning should be added to taste, if you like it more spicy, you can add more. I stir and carcass for another 10 minutes

It turned out delicious, moderately spicy and very fragrant. Ate with rice

I will definitely cook chicken hearts this way. I hope you enjoy the recipe and find it useful. Thanks for attention. Enjoy your meal!!!

Time for preparing: PT00H35M 35 min.

Pasta is a quick and satisfying dish that can be prepared for dinner or served as a main course for lunch. It should be noted that pasta is combined with meat and fish, it turns out delicious both boiled and baked. If you have never prepared such a dish with canned fish, we strongly recommend that canned tuna pasta is satisfying, simple and original.

Do not forget to prepare the sauce for such a dish, it can be creamy or tomato, whichever you prefer. Do not be afraid to add spices and dried herbs, this dish will sparkle with new colors. A great addition to tuna pasta is a fresh vegetable salad. It is very easy to cook deliciously, make sure of this with us.

Ingredients

pasta (spirals) - 300 g;
onion - 1 pc .;
garlic - 2-3 cloves;
canned tuna (in its own juice) - 1 can;
tomato sauce - 75 g;
vegetable oil - 50 ml;
salt, freshly ground pepper, fresh herbs - according to your own taste;
parmesan cheese - optional.

Preparation

Use premium pasta to prepare this dish. It can be pasta of any shape and size. A rather original solution will be multi-colored spirals. Start by placing a pot of water on the stove. Boil water and add a little salt. Boil the pasta over high heat until tender; this will take no more than 10 minutes.

In the meantime, open the can of canned tuna, the fish is already minced, so you can add it to the finished pasta right away.

Chop the onion into thin half rings, then peel a few cloves of garlic.

Fry the onion and garlic in vegetable oil until lightly browned.

Send the tuna to the pan with the onions and garlic, stir everything and cook for a few minutes.

Then add the required amount of tomato sauce or cream of any fat content.

Simmer the canned fish in the sauce for a few more minutes, add freshly ground pepper and other spices and salt to taste.

By this time, the pasta is already cooked, put it in the sauce.

Wait for the pasta and sauce to boil, then remove the pan from the stove. Tuna pasta is ready to serve.

Put the cooked dish on a plate, sprinkle with grated Parmesan cheese or other hard cheese of your choice on top.

You can also sprinkle everything with chopped parsley or chopped green onions.

Cooking tips

If you cook this dish with canned fish in oil, then you can serve it without sauce.
If desired, you can add olives to the sauce, they will balance the taste of the dish.
Together with tomato paste, you can use tomatoes in your own juice, it will turn out very tasty.
If you want to add a touch of flavor, add some chopped chili.
Feel free to experiment and try new flavors like whole grain spaghetti.
If there is no canned tuna, you can replace it with salmon in your own juice.

For dinner, on a festive table - a simple and light dish. Make tuna pasta with tomatoes, sauces, seafood.

Pasta 250 g
Pasta dishes
Tuna 150 g
Cherry 150 g
Onion 60 g
Vegetable oil 20 g
Salt to taste

Finely chop the onion. Fry in vegetable oil for 2 minutes.

Add the halved cherry tomatoes. Cook for 3 minutes.

Cook the pasta until tender. Add to vegetables.

Drain the oil from the canned tuna. Add to pasta. Stir and serve.

Very fast and very tasty !!!

Recipe 2: canned tuna pasta

Pasta is the basis of Italian cuisine and one of the most popular dishes in the world. There are quite a few options for pasta that can be used in this dish: spaghetti, pasta, linguine, fettuccine and many others. Tuna is edible not only in sushi, or canned in a salad, as many believe. In fact, it is incredibly good in other combinations, such as with pasta.

Spaghetti - 200 g
Canned tuna in its own juice in a piece - 200 g
Canned tomatoes without skin - 5-6 pcs.
Sweet pepper - 1 pc.
Tomato sauce - to taste
Chopped dill greens - 1 tsp
Olive oil - 1 tsp
Salt to taste

Throw the tuna on a sieve, drain all the liquid. Disassemble the fish into small pieces.

Cut the tomatoes into small cubes.

Cut the pepper in half and remove the stalk with seeds. Cut the pulp into thin strips.

Place vegetables in a skillet.

Simmer for a few minutes until the pepper is soft.

Add dill.

Add pieces of tuna, stirring gently, warm up.

Add thin tomato sauce, stir and heat.

Boil the spaghetti according to the instructions on the package.

Place in a colander, transfer back to the pot, drizzle with olive oil and shake slightly so that the oil is evenly distributed and the spaghetti does not stick together.

Add tuna sauce to the spaghetti, stir. Enjoy your meal.

Recipe 3: pasta with tuna and sour cream (step by step)

The dish prepared according to this simple recipe has a very rich and piquant taste of tuna, which is harmoniously set off by a delicate sauce of tomatoes and fresh sour cream. In addition, in addition to the standard ingredients, this paste contains honey. This unexpected component for such a dish gives the canned tuna sauce an original and very pleasant sweetish taste. A delicate and piquant sauce seems to envelop each pasta, making the pasta with tuna a very juicy and rich-tasting dish that will certainly please both adults and little members of your family.

Pasta with canned tuna and tomatoes is a real lifesaver for working women, as well as a delicious treat that you want to try again and again!

400 g of any pasta
320 g canned tuna in its own juice (2 cans)
400 g canned chopped tomatoes
250 g sour cream
3 - 4 cloves of garlic
1 tbsp. l. honey
2 tbsp. l. olive oil
80 g parmesan
salt, pepper, sweet paprika

To make tuna pasta, peel the garlic and cut into thin slices.

Drain the liquid from canned tuna and mash it with a fork, not very hard, so that the shaped pieces remain.

Heat olive oil in a skillet, add garlic and cook for 2 - 3 minutes over medium heat until lightly browned and a strong aroma appears.

Add canned chopped tomatoes and honey, stir and cook for 5 minutes.

Add mashed canned tuna, stir and cook for 2 minutes.

Add sour cream, salt and spices and simmer over low heat for 5 minutes. The tuna pasta sauce is ready!

While the sauce is preparing, boil any pasta according to the instructions on the package, drain the water, and leave the pasta in a large saucepan.

Put the tuna sauce in the pasta and mix everything carefully but thoroughly.

The original and very easy to prepare tuna pasta is ready! When serving, it can be sprinkled with grated Parmesan of your choice. Enjoy your meal!

Recipe 4: pasta with seafood and tuna (with photo)

Favorite pasta, very tasty with tuna and seafood in tomato sauce.

Spaghetti 300 g
Frozen seafood 250 g
Tuna in its own juice 160 g
Large tomatoes 2 pcs
Bulgarian pepper 3 pieces
Garlic 2 cloves
Tomato paste 2 tablespoons
Vegetable oil for frying
Salt, sugar, Italian spices to taste
White wine vinegar 1 tsp

Chop the garlic and fry in vegetable oil

Add small diced pepper to the garlic and fry until the pepper is soft

Remove the peel from the tomatoes and grind in a blender, add mashed potatoes to the vegetables and lightly boil

Add tomato paste and simmer for a couple of minutes

Now add a jar of tuna along with juice

Now it's the turn of seafood, add them frozen to our sauce

We increase the heat and cook for 5-7 minutes.

Salt and add spices to taste, pour in vinegar at the end, stir. Turn off the fire. Cover with a lid and let the smells soak and mix for 5 minutes.

Bon appetit italian!

Recipe 5: creamy tuna pasta (step by step photos)

pasta - 80 g per serving.
canned tuna in oil - 1 can.
onion - 1 pc.
garlic - 1 clove.
peperoncino - 1-3 cm without seeds.
cream - 150 ml.
salt pepper.

We put the pasta to cook. Peel and finely chop the onion and garlic. Fry them in olive oil until soft and add finely chopped peperoncino.

Add tuna to the golden onion with a little oil from the jar. And let it warm up for a couple of minutes.

Add cream and bring to a boil. Evaporate the cream a little and add the seasonings and salt.

Add the boiled pasta for 2 minutes less than what is written on the package to the sauce pan. And we warm up, stirring for a couple of minutes. Remove from heat and let stand for a while.

It is better to preheat the plates in the oven beforehand. This will keep the dish cool longer. You can sprinkle Parmesan on top, but I like it anyway. Enjoy your meal!

Recipe 6: pasta with tuna and herbs in a creamy sauce

One of the fastest and most delicious pasta dishes!

fettuccine 450 g
canned tuna 200 g
drinking cream 200 ml
canned green peas 1 stack.
onion 2 pcs
greens 1 bunch.
olive oil for frying 3 tbsp. l.
salt and pepper to taste

Peel the onion and cut into half rings.

Open a jar of green peas. Place the peas on a sieve.

Throw canned tuna on a sieve to remove liquid.

Wash the greens, dry and chop finely.

Lightly fry the onions in olive oil.

Once the onion has lightened, add the tuna and green peas. Simmer for 3 minutes.

Then pour in the cream, pepper and salt (I didn't salt, the canned food was too salty), add the herbs and lightly darken.

Pre-boil the pasta (shells, horns, penne are suitable) in salted water. Drain the pasta in a colander. Then put the pasta, creamy dressing in a saucepan. Cover and shake to mix well and soak.

Serve hot. Enjoy your meal!

Recipe 7, step by step: pasta with tuna and tomatoes

Delicious pasta with canned tuna, tomatoes in their own juice and cheese. Delicious and appetizing dish. And, which is of great importance for me, a working wife and mother, such a pasta is prepared literally in a matter of minutes, i.e. can be safely attributed to the section in haste. So if you are dreaming of a hearty dinner, but do not want to spend the whole evening at the stove, you will also really like this recipe - pasta with tuna and tomatoes.

150-200 g of pasta;
1 jar canned tuna (185 g)
2 tomatoes in their own juice;
40 g of hard cheese;
salt;
greens for decoration.

I'll start with the main thing - pasta. In principle, it can be any pasta: farfalle (in the form of butterflies), and penne (tubes with diagonally cut edges), and fusilli (pasta in the form of springs) - the shape depends solely on your preferences. I like spaghetti most of all - familiar, simple and always available: spaghetti is sold in any shop, even the smallest one. But I always pay attention to the composition and try to buy pasta from durum wheat: firstly, it is stronger and keeps its shape well, without turning into a sticky mass during cooking, secondly, it is low in calories, and thirdly, it contains fiber ( which is very good for digestion) and B vitamins (they are responsible for our nervous system).

We put a pot of water on a fire, bring to a boil. The amount of water is determined at the rate of at least 1 liter per 100 grams of pasta. Add some salt to the water when it boils.

Dip the pasta into boiling water. If you, like me, use spaghetti, then you can break them before lowering them in the pan, or not break them, but gently lower them into the water with one side, wait a little until the spaghetti in the water become soft, and press down slightly with your hand or spoon the ends of the spaghetti sticking out of the water so that they also end up in the water. Be sure to stir the paste with a spoon after placing it in the water. How much you need to cook your pasta, you will read on the package - for different types of pasta, the time is different.

While the spaghetti is boiling (or the pasta that you have chosen), we will have time to prepare the tuna and tomato sauce for them. We put a frying pan on the fire. I draw your attention - you do not need to pour oil into the pan.

For the pasta, we need canned tuna - it can be either in oil or in its own juice - to your taste. For this dish, I take chopped tuna - for salads, and if you have tuna in a large piece, then you need to mash it with a fork - this is very simple and quick to do.

Tomatoes in their own juice can be either without skin or with skin. In the latter case, I advise you to carefully remove the skin. If you are preparing this dish during the tomato season, then you can use fresh ones as well. But first scald them with boiling water, make a cross-shaped incision on the surface and also remove the skin.

Cut the tomatoes into small cubes with a side of up to 1 cm. The tomatoes will juice up strongly - this is normal.

We spread the tuna in a preheated pan.

Add tomatoes and juice to the tuna that they used when cutting.

Stir the tuna and tomatoes and leave for a few minutes in a skillet over low heat. Note that we do not fry or stew tomatoes and tuna, but heat them together in a pan.

Rub the cheese on a medium or fine grater. Any hard cheese is suitable for this recipe. It turns out very tasty with parmesan, but more affordable varieties like "Russian" or "Gollandskiy" will be good.