inspired from: Pâtes au thon
Comment: a quick and easy recipe and also inexpensive. Use 60 to 70 g of tuna drained per person.
400+ g pasta
1 onion thinly sliced lengthwise
250+ tuna in water drained
40 cl cream
juice of 1/2 lemon
S + P
Cook the pasta according to the instructions on the package.
In a small skillet, a little EVOO and fry the onion with a little salt until very soft.
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, the lemon juice, pepper and mix. Check the seasoning (salt).
When the pasta is cooked, and add a fillet of EVOO so that the pasta is not too dry, mix well.
Pour the pasta over the tuna sauce, mix again and serve sprinkled with grated Parmesan cheese.