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

This Creamy Tuna Fettuccine is filled with flavors, made with basic pantry staples and all done in about 20 minutes. Serve this elegant pasta next to a crunchy baguette and a bottle of Spanish red wine, more specifically from the region of Jumilla for a fabulous meal.

To make this dish, I used the olive oil from the canned tuna to cook the creamy sauce. If you’re using tuna in water, just use regular olive oil. For the pasta I used fettuccine, but you can use any type of pasta you like or whatever you have on hand.

To make the creamy sauce, I used a combination of low-fat milk and vegetable broth. You can also use full-fat or even not-fat milk if you like. As for the broth, chicken broth or even beef broth can be substituted for the veggie broth.

TIPS & TRICKS to Make this Recipe: If you see the creamy sauce is too thick or drying up, just add in some of the starchy water the pasta was cooked in. This will help bring back that creamy goodness. For the cheese I used Manchego, but any cheese will work.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH CANNED TUNA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Creamy Tuna Fettuccine

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Creamy Tuna Fettuccine

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 395 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz fettuccine 225 grams
• 2 cans tuna in olive oil 4 oz / 110 grams each
• 1 shallot
• 6 cloves garlic
• 1 1/2 tbsp all purpose flour 12 grams
• 3/4 cup low fat milk 180 ml
• 3/4 cup vegetable broth 180 ml
• 1/2 tsp dried thyme .50 grams
• 2 tbsp chopped fresh parsley 8 grams
• 1/2 cup grated Manchego cheese 60 grams
• sea salt & black pepper

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

3. Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

4. Finely chop the shallot and roughly chop the garlic, then add into the hot fry pan, mix continuously, after 2 to 3 minutes add in the flour, mix continuously, after 2 minutes add in the milk and vegetable broth, mix continuously, once you end up with a slightly creamy sauce, about 4 minutes, add in the drained tuna, chopped parsley, dried thyme and season with sea salt & black pepper, mix together and then lower to a low heat

5. Once the water comes to a boil in the stock pot, add in the fettuccine, mix every 2 to 3 minutes, make sure to mix the creamy tuna sauce once in a while as well

6. Once the fettuccine is cooked al dente, using tongs, transfer directly from the stock pot into the pan with the creamy tuna sauce, turn off the heat and mix until well mixed together

7. Add in the grated cheese and give it one final mix, serve out of the pan or transfer into serving dishes, serve at once, enjoy!

Recipe Notes

Get the Spanish Canned Tuna I used in this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Creamy Tuna Fettuccine

Amount Per Serving

Calories 395 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.04g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 89mg30%

Sodium 508mg22%

Potassium 397mg11%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 4g4%

Protein 27g54%

Vitamin A 479IU10%

Vitamin C 5mg6%

Calcium 251mg25%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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