This flavor-packed casserole is filled with egg noodles ... creamy Italian condiment made from pureed canned tuna, anchovies, lemon juice, olive oil, and egg yolks. As a shortcut, many recipes ...

Coat the tuna with olive oil, and season with salt and pepper. Place in an oiled, 2-inch-deep Pyrex dish, and cover tightly with plastic wrap. Bake for 20 minutes, turning occasionally ...

For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives ... capers, and rocket. Set aside. Heat the grill or a griddle pan to a medium-high heat. Grill the tuna ...

Capers are little flavor bombs, typically small, round, and dark green in color. They’re the buds of a caper bush, and while ...

The olives can be stuffed and breaded ahead of time. You can even fry them in advance and keep them warm in a low-temperature oven. The only labor-intensive part is stuffing the olives ...

Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss well to combine. Add more salt, pepper and/or red pepper flakes as needed.

Simply take a good brand of canned tuna and mix it with a few complementary ingredients like lemon juice, virgin olive oil, salty capers ... are fried rather than baked -- just dip the slices ...

Bake in a 180oc oven until crisp - about ... juice and zest and season with salt and pepper. Mix in the tuna, fennel mixture, olives and lettuce. Serve on a platter - lovely with grilled fish ...

Brighten up winter with these vibrant flavoured recipes. The fact is that breakfast without freshly sqeezed orange juice is like a day without sunshine.