This CREAMY Garlic Tuna Pasta is filled with flavors, made with simple ingredients and all done in under 30 minutes. Serve it next to a garden salad, crunchy baguette and a bottle of Spanish white wine from the region of Alicante, and you’re going to have yourself an incredible meal.
To make this recipe, I used canned tuna in olive oil. You can also use canned tuna in water if you like. However, I did use the oil from the canned tuna to sauté the onion and garlic. If you’re using tuna in water, you can just use regular olive oil.
For the pasta, I used penne pasta. But any type of pasta works with the creamy garlic tuna sauce. Just make sure to check the package instructions. That way you perfectly cook your pasta al dente. For the cheese, I used Manchego cheese, but you can use any cheese you like or have on hand.
TIPS & TRICKS to Make this Recipe: Make sure to save some of the water the pasta was cooked in. This way, if your creamy garlic tuna sauce dries up or is too thick, just add in a splash and it will bring that creamy goodness back.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH CANNED TUNA
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make CREAMY Garlic Tuna Pasta
CREAMY Garlic Tuna Pasta
Ingredients
- 8 oz penne pasta 225 grams
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 1 small onion
- 8 cloves garlic
- 2 tbsp all purpose flour 16 grams
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp dried oregano 1.25 grams
- 1 cup low fat milk 240 ml
- 1 cup vegetable broth 240 ml
- 2 tsp lemon juice 10 ml
- 2 tbsp grated Manchego cheese 15 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
-
Fill a stock pot a little over half ways with water, season generously with sea salt and heat it with a high heat
-
In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna
-
Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna
-
While the oil is heating, finely chop the onion and roughly chop the garlic
-
Add the chopped ingredients into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously, after 2 minutes add in the paprika and oregano, quickly mix together, then add in the milk and vegetable broth, gently mix together for a couple of minutes
-
Once the creamy sauce has slightly thickened, about 3 to 4 minutes, add in the lemon juice and season with sea salt & black pepper, mix together, then add in the drained tuna and give it one final mix, lower to a low heat
-
Once the water comes to a boil in the stock pot, add in the pasta, mix every 2 to 3 minutes, once it's cooked al dente, using a large slotted spoon, transfer the pasta directly from the stock pot into the pan with the creamy sauce, remove from the heat
-
Mix the pasta with the creamy tuna sauce, then top of with the grated cheese and parsley, serve directly out of the pan or transfer into serving dishes, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Leave A Comment