Tuna pasta
========== 2021-09-21

inspired from: Pâtes au thon

Comment: a quick and easy recipe and also inexpensive.
Use 60 to 70 g of tuna drained per person. Cook the pasta according to the 100:10:1 method, per 100 g of pasta, use 1 l of water and 10- g of salt.
Plunge the pasta in boiling water, cook the time indicated on the package in a rolling boil, stir occasionally to prevent the pasta from sticking.

4 servings


400+ g pasta
1 onion thinly sliced lengthwise
250+ tuna in water drained
40 cl liquid cream
Dijon mustard
curry (opt - not really)
juice of 1/2 lemon
parmigiano reggiano
S + P


Cook the pasta according to the package instructions.

In a small skillet, a little EVOO and fry the onion with a little salt.
Add the crumbled tuna and cook for a minute stirring, then add the cream.
Mix well, bring to a simmer, then lower the heat and add 2 tablespoons Dijon mustard (possibly also 1 teaspoon curry), the lemon juice, pepper and mix. Check the seasoning (salt).

When the pasta is cooked, drain and put back in the pan.
A fillet of EVOO so that the pasta is not too dry, mix well.
Pour tuna sauce over pasta, mix again and serve sprinkled with grated Parmesan cheese.