Canned Tuna Creates an Elegant and Garlicky Pasta | Creamy Tuna Fettuccine

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Fill a stock pot a little over halfway with water, season generously with sea salt, and bring to a high heat.
2. Drain the tuna cans into a fine sieve set over a bowl, then gently flake the tuna.
3. Heat a large frying pan over medium heat and add 3 tbsp (45 ml) of the oil from the tuna cans.
4. Finely chop the shallot, roughly chop the garlic, and add both to the hot pan. Stir constantly for 2 to 3 minutes, then add the flour and stir for 2 minutes.
5. Add the milk and vegetable broth and stir constantly until the sauce is slightly creamy, about 4 minutes.
6. Add the drained tuna, parsley and thyme, season with sea salt and black pepper, mix well, then lower the heat to low.
7. When the water boils, add the fettuccine. Stir every 2 to 3 minutes, and stir the tuna sauce now and then.
8. When the fettuccine is al dente, use tongs to move it straight from the pot into the pan with the sauce. Turn off the heat and mix until combined.
9. Stir in the grated cheese for one final mix, then serve from the pan or transfer to dishes and eat immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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