Turn a mundane tuna casserole into a sophisticated feast for the senses with the addition of some quality Spanish ingredients ...
2 cups pasta (rotini, penne, or fusilli work best) 1 can of tuna in olive oil or water, drained and flaked 1 cup cherry ...
1. Boil water with salt in a pot. Add pasta and stir once. Bring the water back to a boil. Pay attention to the pasta while ...
Season the tuna with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet. Add the tuna and cook over moderately high heat, turning once, until browned on both sides and pink in ...
Pour into a casserole dish and top with extra Parmesan. Bake at 350 for 20 minutes until the cheese has melted and all the ...
Season with salt and pepper. Stir the cooked pasta into the sauce. Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into ...
Pour the tuna and olive oil from the can into a small bowl. Add the peppers, olives, parsley, pine nuts, onions or shallots, ...
Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli. Pour the cheese ...