Creamy tuna pasta with fettuccine
Spain on a Fork · ♥ 1.6K likes · 29.5K views · 8 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Fill a stockpot a little over halfway with water, season generously with sea salt and heat over high heat.
- water
- sea salt
- 2 can canned tuna in olive oil
Drain two cans of tuna into a fine sieve over a bowl and gently flake to remove the excess oil; reserve the oil.
- 45 ml olive oil from the canned tuna
Heat a large fry pan over medium heat with 3 tablespoons of the reserved tuna oil.
- 1 whole shallot
- 6 cloves garlic
Add the chopped shallot and garlic and mix continuously 2 to 3 minutes until lightly sauteed without browning.
- 12 g all-purpose flour
Add the flour and mix continuously 1 to 2 minutes to cook off the raw flour flavour.
Building the creamy sauce
- 180 ml milk
- 180 ml vegetable broth
Add the milk and vegetable broth and mix 3 to 4 minutes until slightly creamy.
- 8 g chopped fresh parsley
- ½ g dried thyme
- sea salt
- freshly cracked black pepper
Add the drained tuna, parsley and thyme, season with sea salt and black pepper, mix, and lower to a low heat to simmer.
- 225 g fettuccine
Add the fettuccine to the boiling water, mix to coat, and stir every 2 to 3 minutes until just al dente; check the package instructions.
Transfer the pasta straight from the stock pot into the sauce, carrying a little starchy water with it.
- 60 g cheese
Turn off the heat, mix through, remove the pan from the stove and finely grate in the cheese; mix again.
Add the cheese only at the very end and off the heat, or the fats separate out of it and the sauce loses its creaminess.
Garnish and tasting