This Creamy Tuna Pasta recipe begins by boiling together fettuccine and sweet peas, then tossing them into a mouthwatering cream sauce. The sauce gets its delicious flavor from sautéed onion and garlic, parmesan, and a tasty blend of seasonings. The dish is crowned with olive oil-packed tuna and a fresh hint of lemon. It's a comforting meal the entire family will love and takes minutes to whip together!
Optional: Squeeze of lemon & fresh flat-leaf parsley
Instructions
PASTA & PEAS: Bring 12 cups of water to a boil. Once boiling, stir in 1 tbsp fine sea salt and add the pasta. Cook for 1 minute less than the lowest time indicated on the package. When the timer rings, add the peas and continue to boil for 1 more minute. Just before draining, reserve 1 cup of the cooking water and then drain the pasta and peas.
ONION & GARLIC: Meanwhile, melt the butter in a large skillet over medium-high heat. Once melted, add the onion & garlic. Cook until golden, around 3-5 minutes. Add 1/2 cup of the chicken broth and stir, scraping the skillet. Allow it to simmer rapidly until most of the broth has evaporated.
CREAM SAUCE: Add the remaining 1/2 cup of broth, cream, Parmesan, seasonings, and dijon mustard if using (start with less; add more if desired). Season to taste (Hold off on the salt here and add 1/4 tsp pepper). Stir to dissolve the Parmesan and allow it to simmer for 2 minutes, stirring regularly.
TOSS WITH PASTA: Add the drained pasta and peas. Toss, using tongs, for 1-2 minutes or until the sauce thickens and coats the pasta nicely. If the sauce gets too thick, add a splash of the reserved pasta cooking water. Once sauce clings nicely to pasta, add the tuna and some finely chopped parsley if desired (I add 2 tbsp). Gently stir to combine, trying to keep the flakes of tuna intact if possible. Taste and adjust the seasoning, adding salt if needed.
ENJOY: Add pasta to plates topped with additional parsley if desired. Serve with lemon wedges and an extra sprinkle of Parmesan cheese if desired. Enjoy promptly.
Notes
Note 1: Fettuccine (or linguine): Remember, 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: This contributes a lovely depth of flavor to the sauce. Opt for a quality brand for a richer, more robust flavor - we're fans of Swanson's! If you're worried about saltiness, use low-sodium then add any extra salt as needed.Note 3: Heavy cream: This is the key ingredient that lends the sauce its luxuriously creamy texture. For the best flavor and a foolproof thick sauce, stick with heavy cream! Other milks simply won't thicken the same way.Note 4: Finely grated Parmesan cheese: Grab a block of Parmesan cheese and grate it on the small holes of your cheese grater. Gently pack it into your measuring cup and you're good to go! Avoid jarred Parmesan--it's too salty and will overpower the flavor!Note 5: Tuna: Tuna packed in olive oil is richer and has a fresher flavor. Our personal favorite is Genova’s® albacore tuna. There is a lot of tuna in this dish (just how we like it!) If you'd prefer less, reduce according to personal preference.