Pasta and Tuna? This Result No One Expected, Incredibly Delicious!

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Pasta and tuna are two staples in many kitchens, but have you ever combined them in a creamy, lemony sauce? If not, you’re in for a treat! This recipe takes the humble ingredients of pasta and tuna and transforms them into a dish bursting with flavor and satisfaction.

This recipe is perfect for busy weeknights, coming together in just 30 minutes with minimal prep. It’s also easily adaptable for different dietary needs; simply omit the tuna for a vegetarian version. So, ditch the boring pasta rut and try this surprising and delicious dish!

Ingredients (Serves 3-4)

  • 30g butter
  • 2 cloves of garlic, chopped
  • 30g flour (wheat flour or rice flour for gluten-free)
  • 400ml milk
  • A handful of parsley, chopped (dill also works well)
  • 1 organic lemon (for zest)
  • 100ml white wine (or broth)
  • Salt and pepper to taste
  • 250g spaghetti
  • About 200ml pasta water
  • 1 can of tuna
  • Parmesan cheese (optional)

Instructions

1. Prepare the Béchamel Sauce:

  1. Heat the butter in a pan over medium heat.
  2. Add the chopped garlic to the butter and sauté briefly.
  3. Sprinkle the flour into the pan and cook for about a minute, stirring constantly to prevent burning.
  4. Gradually pour in the milk, stirring continuously to prevent lumps from forming.
  5. Allow the sauce to simmer for about 10 minutes, or until it thickens and reduces. Stir occasionally to ensure it doesn’t stick to the bottom.
  6. As the sauce cooks, chop the parsley and grate the zest from the organic lemon.

2. Flavor the Sauce:

  1. Once the sauce has reduced, add the white wine to the pan.
  2. Stir in the lemon zest and chopped parsley, combining well.
  3. Season the sauce with salt and pepper to taste. Reduce the heat and let it simmer gently.

3. Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Add the spaghetti to the boiling water and cook until al dente according to the package instructions.
  3. While the pasta cooks, drain the water from the can of tuna.

4. Combine the Ingredients:

  1. Once the pasta is cooked, reserve about 200ml of the pasta water and then drain the spaghetti.
  2. Add the drained tuna to the sauce, stirring to incorporate it evenly.
  3. Season the sauce with additional salt and pepper if needed.
  4. Lower the heat and add some of the reserved pasta water to the sauce, adjusting the consistency as desired.
  5. Add the cooked spaghetti to the pan, tossing it gently to coat it with the creamy tuna sauce.

5. Serve and Enjoy:

  1. Garnish the creamy tuna pasta with fresh parsley and Parmesan cheese if desired.
  2. Serve hot and enjoy your unexpectedly delicious meal!

Whether you’re cooking for a quick weeknight dinner or entertaining guests, this creamy tuna pasta is sure to impress with its unique combination of flavors. Pair it with a crisp leafy salad and a glass of white wine for a truly satisfying dining experience. Bon appétit!

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From lab coats to local markets, Viola Gilbreath traded calorie charts for culinary symphonies. A graduate of nutrition, she champions vibrant health through accessible, joyful eating. Whether whipping up community salads or blogging "flavorful fuel," Viola empowers people to listen to their bodies' unique rhythms, composing a delicious symphony of one on every plate.