Why? Because we will be using this to make the sauce for the pasta. Reserve pasta cooking water – Just before draining, scoop out 1 cup of cooking water then drain the pasta. The pasta will finish cooking with the sauce, during which time it will absorb the tasty flavours of the sauce! The pasta will be slightly under al dente (ie underdone) but that’s ok. That’s how you’ll get this on the table in 15 minutes flat, from start to finish!Ĭook the pasta in salted water per packet directions minus 1 minute. Get the pasta cooking then start preparing the ingredients for the sauce. However, the recipe can take more or less tuna so don’t get too hung up on exact tuna quantity! I use 3 x 95g/3.5oz small cans which I feel is the right amount of protein for a pasta which serves 2 people. Pictured below is the tuna I’ve used, a mid-range one sold at supermarkets in Australia. Substitute with finely chopped fresh chilli or a smidge of chilli paste or sauce (add this at the end). Add a dash of vinegar instead.Ĭhilli flakes / red pepper flakes – For a hum of warmth. But if you don’t, this dish is still worth making. It really does lift the dish so I hope you have it! Lemon is a staple ingredient I always have on hand. Lemon – Juice for sour and zest for lemon flavour. If you only have large ones, give them a rough chop. ![]() Always! Anchovy paste – use 1 teaspoon.Ĭapers – For a pop of fresh tang! I like to use baby capers. □Īnchovies – Anchovies make everything taste better! Finely minced then sautéed in oil so they dissolve and lose the fishiness, just leaving great savouriness into the dish. ![]() But also, premium canned tuna piled on crusty bread with a drizzle of the oil from the can is pure joy. Premium canned tuna in a good fruity olive oil will set you back more than a generic home brand in tasteless canola oil. TIP – Not all canned tuna is created equal. No tuna in oil? It’s ok! Just use olive oil instead and tip the liquid from the can of tuna into the sauce. Anchovies just makes it that little bit more special!Ĭanned tuna – Tuna in oil is the go here! We use the oil from the can of tuna for the sauce to sauté the garlic until golden. No anchovies? Still worth making! We get a really good (free) flavour boost by using the oil from the cans of tuna. You never knew a canned tuna pasta could be so delicious!!! Ingredients in canned tuna pasta A spritz of lemon, a sprinkle of capers, and using the oil from the tuna can. Bad memories of poor cash strapped university days and crash diets, hastily thrown together tuna and rice, bland tuna salads, mayo-laden tuna sandwiches.īut you can make canned tuna delicious!!! Just a little bit of thought, a bit of imagination, a smidge of effort and a lot of anticipation for a hot, tasty meal as your reward. I feel like the words “tasty meal” and “canned tuna” aren’t usually in the same sentence. For canned tuna recipe cynics out there – it’s time to take a leap of faith! This is seriously tasty, very economical and super fast – it comes together in 15 minutes flat, from start to finish. Tuna pasta is such a great dinner to make when you don’t have much in the cupboard.
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