Tuna pasta

You see that title – that would normally make me gag. But one of the crew at work bought her leftovers in for lunch last week and I basically craved it until I made it.

Tuna Pasta

  • 500g large penne
  • large nob of butter
  • 1-2 tbsp plain flour
  • 3-4 cups milk (or 1/2 milk and 1/2 water from the pasta (I only did this because I didn’t have much milk left and it made me feel good it was kinda lowfat)
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 garlic clove, crushed
  • 1 zucchini, diced
  • a few button mushrooms, diced
  • 1/4-1/2 green capsicum, diced
  • 1x376g tin of tuna, drained
  • parmesan
  1. cook the pasta
  2. melt the butter in a saucepan, add the flour and cook off.
  3. Stir in the milk gradually and then the water until thick but not too gluggy – it should be runnier than you would make for say lasagne. (this time around I added some pesto – you know, to be a bit fancy)
  4. Saute the onion and carrot in a little olive oil then add the garlic, zucchini, mushroom and capsicum – cook for a couple of minutes (corn kernels would also be good here) <- you could also just blanche these to reduce fat content
  5.  Break up the tuna and gently stir through the white sauce
  6. Combine the tuna sauce with the pasta, grate some fresh parmesan over the top and eat.

Seriously people, it was SO good.

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