Any good recipies that have to do with pasta, curry, and tuna?!
Any good recipies that have to do with pasta, curry, and tuna?
I just want to know. Thanks.
Answers:
TUNA - PASTA SALAD WITH CURRY DRESSING
1 1/2 c. orzo (rice shaped pasta) or macaroni
1 c. mayonnaise
3/4 c. mango chutney, chopped
2-3 tbsp. curry powder
1 tsp. cider vinegar
1/2 tsp. salt
2 (6 1/2 oz.) cans solid white tuna, drained and broken into chunks
4 scallions, thinly sliced
1 red or green pepper, stemmed, seeded, and cut into thin strips
1/3 c. sliced celery
3 tbsp. raisins
Cook pasta in at least 4 quarts of boiling, salted water until al dente, or according to package directions. Drain in a colander and rinse under cold running water until cool. Drain again, shaking the colander vigorously. Combine the mayonnaise with the chutney, curry to taste, vinegar, and salt in a large bowl. Fold in the tuna, scallions, pepper, celery, raisins, and orzo/macaroni. Cover and chill for several hours. If desired, serve the salad over shredded Iceberg lettuce. Serves 4.
3 cups uncooked uncooked shell pasta
8 ounces shredded process American cheese
2 tablespoons grated Parmesan cheese
1 teaspoon curry powder
1/2 cup milk
2 cans (6 1/2 to 7 ounces each) solid white tuna in water, drained and flaked
Cook pasta in boiling salted water according to package directions; drain and set aside. Stir curry powder and cheeses into milk in a large saucepan; cook over medium heat until cheese is melted. Stir in pasta and tuna.
I don't know if you mean all three in one recipe, but here is a pasta recipe I got from Luciano Pavarotti (on TV of course). Just five ingredients! Cook linguini to your preference ( I like just slightly underdone but whatever you prefer will do just fine), but first, maybe even a day or two ahead of time (though ten minutes does okay, too) prepare your sauce. Let the linguine cool....maybe even in the refrigerator. Eat and enjoy...really enjoy. Okay, you can serve it hot, too.
Mix a good brand of tomato paste (not necessarily an expensive brand, just one you like) with enough olive oil to smooth the consitency to a nice creamy paste. One tablespoon for a smallest can of paste, or more or less, as prefer. Mix in a lot of bashed fresh garlic (some say crushed, or you can express it through a garlic press). I mean a LOT of garlic. I use 2 or 3 segments for a little can of paste. Add a liberal amount of dark green fresh parsley or cilantro. Lots of it, mostly leaves, chopped or cut fine. Mix it all well together and then spread it over your COLD linguine.