Tuna Alfredo Pasta

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The weather was breezy yesterday and it made me cook something I’m always craving for- Pasta. I’m not an avid fan of white sauce. However, I noticed that the cream I bought last month is near expiry. Thus, I made alfredo but I used tuna instead of chicken so I can eat it.

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I was confused if this is Alfredo or Carbona so I asked Google what’s the difference. Surprisingly, I happened to interchange the ingredients of the two. But, it says that Alfredo is more basic and the other is complicated. Therefore, I consider this Alfredo.

INGREDIENTS

450g cooked spaghetti noddles
140 ml or small can of evaporated milk
250 ml cream
185g or 1 can of tuna in olive oil
115g of sliced button mushroom
2 tbsp butter
6 cloves or more finely chooped garlic
1 medium finely chopped red onion
Salt and ground black pepper
Parmesan cheesse
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PROCEDURE

Melt 1 tbsp of butter over low heat. Sauté the garlic and onions

Put in the mushrooms and sauté for 2-3 minutes. Increase the heat to medium high

Add the tuna and season with black pepper

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Pour first the evaporated milk, stir, and let it simmer for few seconds. Lower the heat. Afterwards, add the cream and mix

Season the mixture with salt according to your taste preference and melt again the remaining butter

Let the sauce simmer until slightly reduced
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Turn off the heat. Combine the sauce with the cooked noodles and set it up on a plate. Drizzle with parmesan cheese. It will be great if you have parsley. Share and enjoy!

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For disclaimers, I’m just sharing you what I did exactly. I recognized that I’m neither a chef nor a cook expert. But it’s up to you if you want to follow this recipe. This works for me, so why not share it with you 🙂



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