Tuna pasta Recipe

Categories: Recipes

Tuna pasta Recipe

Tuna pasta

Tuna pasta. Tuna pasta is a true one-pot meal and the answer to your weeknight dinner needs. Seriously, you can make the sauce in the time it takes to boil pasta. Boil a salted pot of water for your pasta and cook it al dente according to package directions. A box of pasta a bag of tuna a can of peas and half a jar of Alfredo sauce seined with basil oregano and garlic. While the pasta boiled I heated the Alfredo peas tuna and dried herbs in a separate saucepan. To make Tuna pasta you need 14 ingredients and 5 steps quickly.

The ingredients needed to make Tuna pasta:

150 grams of pasta
1 of small red onion sliced
of Olive oil
1-2 tins of tuna or salmon
2 cloves of diced garlic
1 handful of Herbs fresh of dried
of Chilli / either dried or fresh
of Rind and juice of a lemon
A few of mushrooms sliced
of Hand full of spinach I used two blocks of frozen spinach
1 tbsp of capers
of Sweet chilli sauce optional
of Wedge of lemon to serve
to taste of Salt and pepper

Steps to make Tuna pasta:

Heat a pan of water add salt and once boiling throw in the pasta for 10 – 12 minutes.
Whilst the pasta is boiling chop the veggies! When chopped pour in some olive oil in a large pan, heat it and throw in the red onion first for it to soften.
Next add the garlic and mushrooms. Give a stir if need be add more oil and the rest of the veggies, herbs and spices.
Once the pasta is cooked drain and throw into the veggies. Grate the lemon and squeeze over the juices.
Mix together well and finely add the tuna mixing it in but keeping it in chunks. I finely drizzled sweet chilli sauce over and served with a wedge of lemon. Season well!

This is a dish that can be made with or without a tomato sauce. The latter is referred to as in bianco, which means white. Most Italians that prefer to keep recipes authentic would agree that you never add cheese to a fish recipe. Here, the tuna pasta is tossed with peas, crispy bell peppers, and some bold Mediterranean flavors, including garlic, lemon, a few kalamata olives (or capers, if you prefer). I like finishing this pasta with a sprinkle of grated Parmesan.

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