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Full Online Book HomeLearning KitchenFishandseafood - Pasta Salad Jardiniere
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Fishandseafood - Pasta Salad Jardiniere Post by :cdromcsc Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2540

Click below to download : Fishandseafood - Pasta Salad Jardiniere (Format : PDF)

Fishandseafood - Pasta Salad Jardiniere

2 cups broccoli flowerets
7 Tbsp. fruity olive oil
1/4 lb. green fettucine
2 Tbsp. red wine vinegar
2 large cloves peeled -- crushed garlic
7 1/2 oz. can tuna, packed in oil
3 Tbsp. finely minced fresh parsley
1 small red onion -- thinly sliced
1 cup finely diced Mozzarella cheese
1/2 cup small black oil-cured olives
1 large roasted red pepper -- thinly sliced
salt and freshly ground pepper
8 to 12 cherry tomatoes
1 small avocado -- peeled and thinly sliced

In a medium saucepan, cook broccoli in boiling salted water 3 to 4 minutes until just tender. Drain and cool. Set aside.

In large pot, boil salted water, add 1 tablespoon olive oil. Cook noodles 4 minutes or until just tender. Immediately add 3 cups cold water to stop cooking. Cool noodles in the cooking water.

Combine vinegar, remaining olive oil and garlic in a jar. Shake until well blended. Set aside.

Drain noodles and put in salad bowl. Add flaked tuna, parsley, onion, Mozzarella, olives and red pepper. Season with salt and pepper. Dress and toss lightly. Add broccoli and toss again. Garnish with tomato and avocado. Serve at room temperature.
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1 lb cooked pasta 1/4 cup of the water the pasta was cooked in 1/4 cup olive oil 3 garlic cloves, chopped 1/4 tsp red pepper flakes 1 (6 oz) can tuna, drained 1/4 cup fresh lemon juice (approx.) zest of 1 lemon, grated 1/2 tsp salt 3 tbsp parsley, chopped 1/4 cup Parmesan cheese Warm olive oil in saucepan with red pepper flakes and brown the garlic lightly. Turn heat off and add the flaked tuna. Pour in a little of the lemon juice and the rest of the ingredients, except the Parmesan cheese. Toss in pasta and warm for

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1 tablespoon soy sauce 1 tablespoon dry sherry or pineapple juice 1 tablespoon lime juice 1 teaspoon minced fresh ginger 1/2 teaspoon sugar 1/2 teaspoon minced garlic 1 (6-ounce) tuna steak 1/2 teaspoon canola oil Combine soy sauce, sherry, lime juice, ginger, sugar and garlic in a small glass or plastic bowl or dish. Add fish, turn to coat both sides. Cover and chill 2 hours, turning occasionally. Remove fish from marinade, setting marinade aside. Blot fish dry with paper towels. Brush both sides of fish with oil. Heat a heavy nonstick 8- or 10-inch skillet over medium-high heat for 1