This Creamy Tuna Spaghetti is seriously what simple and delicious food is all about. Its got a ton of flavors, it´s super easy to make and all done in just 20 minutes. The perfect pasta dish for a busy weeknight dinner, yet bold enough for an elegant weekend lunch next to a bottle of Spanish wine.
To make this pasta dish I used spaghetti. But you can use any type of pasta you like, though thinner noodles work best with the sauce. As for the tuna, I used Spanish tuna in olive oil, but you can also use regular tuna in water if you like.
I topped off the pasta with a kiss of Manchego cheese and a dash of sweet smoked Spanish paprika. This is just elevates the flavors to another level. However, you can top off the pasta with other ingredients, such as chili powder, oregano or even basil.
TIPS & TRICKS to Make this Recipe: I like to cook the sauce immediately after I add the pasta into the boiling water. This way both elements can come together at the same time. However, you can start the sauce while the water is heating. Just to ensure the sauce is done once the pasta is cooked.
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Watch the Video Below on How to Make this Creamy Tuna Spaghetti
Creamy Tuna Spaghetti
- 8 oz spaghetti 225 grams
- 2 tbsp extra virgin olive oil 30 ml
- 2 shallots
- 4 cloves garlic
- 1 tbsp all-purpose flour 10 grams
- 3/4 cup milk 178 ml
- 3/4 cup vegetable broth 178 ml
- 8 oz canned tuna in olive oil (drained) 224 grams
- 2 tbsp grated Manchego cheese 30 grams
- handful finely chopped parsley
- dash sweet smoked Spanish paprika
- pinch sea salt
- dash black pepper
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat it with a high heat
Meanwhile, thinly slice the shallots, roughly chop the garlic and drain the canned tuna
Heat a large fry pan with a medium heat
Once the water comes to a boil, add in the spaghetti, cook until al dente (check package instructions)
While the pasta is cooking, add in 2 tbsp extra virgin olive oil into the hot fry pan, along with the shallots and garlic, mix together, after 1 minute add in the flour, continue to mix together, 2 minutes later add in the milk and vegetable broth, mix continuously until you end up with a creamy sauce, between 4 to 5 minutes, then add in 2 tbsp (8 grams) finely chopped parsley and season with sea salt & black pepper, mix together and turn off the heat, add in the drained tuna, mix and set aside
Once the spaghetti is cooked al dente, add directly from the stock pot into the pan with the sauce, shaking off any excess water, it´s ok if a little water gets in the sauce, mix together until well mixed
Transfer the spaghetti into shallow bowls, top off with a kiss of grated Manchego cheese, some fresh parsley and a dash of sweet smoked Spanish paprika, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
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