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Recipe: Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

I would say I’ve been slacking with blogging, but I just honestly haven’t had the time. But I’m back on it…I promise.

Since I’m short on time, a lot of my meals have to be prepped and cooked in a hurry, including this Tuna and Spicy Mustard Penne Pasta. You can go from start to finish in 15 minutes without sacrificing flavor with this recipe.

Mustard Sauce

Use the Oil from the Can of Tuna and Some Whole Grain Mustard to Make this Sauce

Ingredients:

  • 3/4 cup whole wheat penne pasta
  • 2 5-ounce cans of tuna (in oil)
  • 2 TBSP whole grain mustard (I always use Creole mustard)
  • 2 TBSP chopped parsley

Directions:

    1. Bring a large pot of salted water to a boil.
    2. Cook the penne pasta until al dente, reserving one cup of pasta water before draining..
    3. Drain the tuna, reserving the oil in a small bowl.
Tuna and Spicy Mustard Penne Pasta

Garnish Tuna and Spicy Mustard Penne Pasta with Fresh Parsley

  1. In a separate bowl, break up the tuna pieces and set aside.
  2. In a large skillet, heat the reserved oil with the mustard over low heat.
  3. Add the drained pasta and tuna to the skillet and toss to combine.
  4. Add the pasta water as necessary to create a sauce that clings to the pasta noodles.
  5. Toss in the chopped parsley, mix to combine and serve.

In a way, this is a sort of quick tuna casserole, just without all the baking and extra calories that come with it.

If you’re still sticking strong to your New Year’s resolutions, this recipe is also light on the waistline since it doesn’t involve cheese, cream or butter. Next time you’re in a hurry, give it a try and you’ll realize you can create bold flavors in a short amount of time.

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Posted by on May 18, 2017 in Cookin', Entrees, Recipes

 

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Recipe: Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

If you’ve never had chimichurri, you’re missing out. It’s an Argentinian condiment, similar to pesto, that contains parsley, garlic, oregano, garlic and onion.

Chimichurri pairs very well with red meat so this recipe combines one of my favorite cuts of steak, the flank. While it’s no filet, flank steak is still a nice cut that’s very versatile. I decided to turn the flank steak I had into Flank Steak with Chimichurri Sauce.

For the chimichurri:

Ingredients:

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 4 garlic cloves
  • 2 TBSP oregano leaves (fresh or dried)
  • 1/2 cup olive oil
  • Flank Steak with Chimichurri Sauce

    Flank Steak with Chimichurri Sauce

  • 2 TBSP white wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes

Directions:

  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
  2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to your preferences.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

For the Flank Steak:

Ingredients:

  • 1 to 2 lbs. flank steak
  • 1 red bell pepper (julienned)
  • 1/2 cup mushrooms (sliced)
  • 1 TBSP olive oil
  • 1 TBSP butter

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce


Directions:

  1. Preheat a charcoal or electric grill.
  2. Cook steak to desired temperature. I went with medium-rare.
  3. In a medium pan, saute the red pepper and mushrooms in butter and olive oil until cooked.
  4. Once steak and vegetables are cooked, make a bed of vegetables on a large serving platter then top with steak.
  5. Spread sauce over steak and serve.

This dish is great served cold or warm, it’s up to you. Feel free to add other vegetables to accompany the Flank Steak with Chimichurri Sauce.

Since I didn’t want to bother with going outside to grill, I used a George Foreman Grill and the steak still turned out perfectly (even it was missing some char).

 
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Posted by on September 20, 2012 in Cookin', Entrees, Recipes

 

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