This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tuna pasta
This is typical Sunday night fare, or for when you've simply had enough of cooking. An easy but delicious, creamy combination of pasta and tuna.
49 K 4/5 (8 reviews)
15 min.
Easy
3 €
4 people
5 IngredientsLast modified on: March 14th 2021
400 g Pasta
2 tablespoons 
1 
150 g 
200 g tuna in oilTimes for this recipe
Cooking: 15 min.
Step by step recipe
Stage 1 - 6 min.
Boil 400 g Pasta, taking care not to overcook it, then drain.
Stage 2 - 2 min.
Use the same pan as for the pasta, rinse it out and put on medium heat. Pour in 2 tablespoons olive oil and when good and hot, add 1 shallot, finely sliced.
Salt, pepper and cook for 1 minute without colouring.
Salt, pepper and cook for 1 minute without colouring.
Stage 3 - 5 min.
Add 150 g cream and 200 g tuna in oil, mix well and bring to the boil. Leave to thicken slightly.
Stage 4 - 2 min.
Tip the pasta back into the pan, mix well and leave to heat through for 1 or 2 minutes. That's all there is to it!
Remarks
If the pasta is cooked more than 5 minutes before serving, drizzle a little olive oil over before mixing to keep it from sticking together.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 280 RDI=30 % | 120 RDI=20 % | 2,570 RDI=130 % | 10,770 RDI: 130 % |
| Per 100 g | 10 RDI=5 % | 30 RDI=3 % | 10 RDI=2 % | 320 RDI=20 % | 1,340 RDI: 20 % |
| Per person | 30 RDI=10 % | 70 RDI=7 % | 30 RDI=4 % | 640 RDI=30 % | 2,690 RDI: 30 % |
How much will it cost?
- For 4 people : 3 €
- Per person : 0.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pasta
Like these other recipes: Pasta with green asparagus, Farfalle with green asparagus, Country-style spring pasta, Tagliatelle with cockles, Pasta with mustard-cream sauce, ... See them all 16
Tuna in oil
Like these other recipes: Pan bagnat, Rice and purple-sprouting broccoli salad, Baked potatoes with poached egg and tuna sauce , Tomato ladybirds, Nanou's tuna tart, ... See them all 24
Cream
Like these other recipes: Sliced cauliflower with 3 cheeses, "Moelleux" cake batter, Grilled fillet of salmon with corn-salad cream, Green beans with tomato cream sauce, Celeriac and mushroom gratin, ... See them all 119
Olive oil
Like these other recipes: Sliced chicken with mushrooms and broccoli, Scallops with sorrel and Noilly Prat, "Land and sea" kebabs, Bruschetta and mozzarella, Eggs meurette, ... See them all 537
Other recipes you may also like
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin. October 13th 2010349 K4.1 1 hour 10 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016471 K4.4 7 min.
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate. October 13th 2010563 K5 30 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...). May 6th 2017939 K5 1 hour 40 min.
