Creamy Tuna Pasta
There’s something incredibly comforting about a bowl of creamy pasta, and when you add in the heartiness of tuna and vibrant peas, you have a dish that’s not only satisfying but also quick and easy to prepare. This Creamy Tuna Pasta recipe is perfect for those busy weeknights when you want a delicious meal on…
Servings: 2 servings
Ingredients
Ingredients
- 6 ouncesfettuccineor linguine not the whole box, see note 1
- 3/4 cupfrozen peas
- Saltandpepper
- 3 tablespoonsunsalted butter
- 1 cupminced onion1 small onion
- 2 teaspoonsminced garlic3 cloves
- 1 cupchicken brothdivided see note 2
- 3/4 cupheavy creamsee note 3
- 1/3 cupfreshly grated Parmesan cheesesee note 4
- 1/4 teaspoonground mustard
- 1/4 teaspoononion powder
- 1/4 teaspoongarlic powder
- 2 4 to 5-ounce canstuna in olive oildrained, see note 5
- 1/2 up to 1 teaspoonDijon-style mustardoptional
- 1 lemonoptional
- Fresh flat-leaf parsleyoptional
Instructions
Instructions
- Bring a large pot of water to a rolling boil. Salt the water to taste. Add 6 ounces fettuccine or linguine and cook for 1 minute less than the lowest time listed on the package. When that time is up, add 3/4 cup frozen peas and cook 1 more minute. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and peas and set them aside.
- While the pasta cooks, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 1 cup minced onion and 2 teaspoons minced garlic; cook, stirring occasionally, until the onion is softened and just starting to turn golden, about 3–5 minutes.
- Pour in 1/2 cup of the chicken broth and scrape any browned bits from the pan. Let the broth simmer until most of it has evaporated, about 1–2 minutes.
- Add the remaining 1/2 cup chicken broth, 3/4 cup heavy cream, 1/3 cup freshly grated Parmesan, 1/4 teaspoon ground mustard, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. If using Dijon-style mustard, add between 1/2 and 1 teaspoon (start at 1/2 teaspoon and increase to taste). Stir to combine, bring to a gentle simmer, and cook 1–2 minutes, stirring regularly, until the Parmesan is mostly dissolved. Season with black pepper to taste and hold off on adding salt until the end.
- Add the drained pasta and peas to the skillet. Toss or stir gently for 1–2 minutes until the sauce thickens and coats the pasta. If the sauce becomes too thick, loosen it with small splashes of the reserved pasta cooking water until you reach the desired consistency.
- Drain the two cans (4–5 oz each) of tuna in olive oil and flake the tuna with a fork. Add the tuna to the skillet along with chopped fresh flat-leaf parsley if using. Gently fold to combine, trying to keep the tuna flakes intact.
- Taste and adjust seasoning, adding salt and more pepper if needed. Serve immediately with lemon wedges and extra grated Parmesan if desired.
Equipment
- Large Skillet
Notes
Recipe Notes
Note 1:
We’re using just 6 ounces of pasta—if you’ve got a food scale, it’s a great tool for nailing the perfect amount.
Note 2:
Chicken broth contributes a depth of flavor to the sauce. Opt for a quality brand for a richer, more robust flavor—I’m a fan of Swanson’s! If you’re worried about saltiness, use low-sodium, then add any extra salt as needed.
Note 3:
Heavy cream is the key ingredient that lends the sauce its creamy texture. Other milks simply won’t thicken the same way.
Note 4:
Grab a
block of Parmesan cheese
, grate it on the small holes of a cheese grater, and gently pack it into a measuring cup. Avoid jarred Parmesan—it’s too salty and will overpower the flavor!
Note 5:
Tuna packed in olive oil is richer and has a fresher flavor. My favorite is Genova’s® albacore tuna. There is a lot of tuna in this dish (just how I like it!). If you’d prefer less, reduce according to preference.
Storage:
As with most pasta dishes, this recipe is best enjoyed immediately. When reheating, you’ll likely need to add a splash more chicken broth to thin the sauce. This dish doesn’t freeze well.
Note 1:
We’re using just 6 ounces of pasta—if you’ve got a food scale, it’s a great tool for nailing the perfect amount.
Note 2:
Chicken broth contributes a depth of flavor to the sauce. Opt for a quality brand for a richer, more robust flavor—I’m a fan of Swanson’s! If you’re worried about saltiness, use low-sodium, then add any extra salt as needed.
Note 3:
Heavy cream is the key ingredient that lends the sauce its creamy texture. Other milks simply won’t thicken the same way.
Note 4:
Grab a
block of Parmesan cheese
, grate it on the small holes of a cheese grater, and gently pack it into a measuring cup. Avoid jarred Parmesan—it’s too salty and will overpower the flavor!
Note 5:
Tuna packed in olive oil is richer and has a fresher flavor. My favorite is Genova’s® albacore tuna. There is a lot of tuna in this dish (just how I like it!). If you’d prefer less, reduce according to preference.
Storage:
As with most pasta dishes, this recipe is best enjoyed immediately. When reheating, you’ll likely need to add a splash more chicken broth to thin the sauce. This dish doesn’t freeze well.