Creamy Tuna Pasta

You are going to love this Creamy Tuna Pasta. Our Christmas Eve is just not the same without this bowl of pasta. Steve’s uncle inspired this recipe. Zio Iginio was born and raised in Trento, in the Northern part of Italy. He lived in the mountains right on the border of Austria and made this dish for us all the time. This is our take on his pasta with tuna, and hopefully, it honors him today. Rip Zio Jimmy, we all miss you and love you.

What stands out

The tuna is cooked to golden perfection in a mix of butter and olive oil and complements the al-dente pasta beautifully. This Creamy Tuna Pasta is a great option for a regular weeknight as it comes together quickly, or you can use it for special occasions such as our family does on Christmas Eve. A bit of pepper adds a nice kick, and using the starchy pasta water makes the dish so creamy. Feel free to top it with fresh Parmesan Reggiano or chili oil for extra flavor.

How to Prepare

Heat butter and olive oil in a skillet on medium heat until it shimmers.

Drain oil or water from tuna and add it to the skillet. Break up and cook until the tuna is golden. Season with pepper and remove from heat.

Boil your preferred pasta in salted water until al dente and then add the cooked pasta to the skillet along with some pasta starchy water.

Top the dish with fresh Parmesan (not traditional) or chili oil.

Share and enjoy the recipe with your loved ones.

Kitchen tip

Please adjust the pasta water according to how creamy you like your dish. The pasta water should be as salty as the sea, as this is your only chance to flavor the pasta.

Swaps

1. Instead of canned tuna, you can use canned salmon or fresh tuna just be sure to cook it according to your taste and doneness preferences.
2. You can certainly experiment with various pasta shapes and types, like spaghetti, fettuccine, penne, or even whole wheat pasta for a healthier option.
3. If you need to make this Creamy Tuna Pasta recipe gluten-free you can substitute traditional wheat pasta with gluten-free alternatives such as rice or quinoa pasta.
4. Add minced garlic to the butter and olive oil for a garlic-infused flavor.
5. Toss in some capers or chopped olives or include chopped fresh herbs such as parsley, basil, or dill for added freshness.
6. We recommend Parmesan Reggiano but you could try other cheeses such as Pecorino Romano, Asiago, or feta for different flavor options.
7. To make a vegetarian version, replace the tuna with chickpeas, white beans, or sautéed mushrooms.

Serve it with

• Serve this Creamy Tuna Pasta with a simple green salad.
• A lovely crusty bread like our No Knead Peasant Bread.
• A glass of white wine.

Questions

Can we use more tuna than suggested?

Yes, you can use as much or as little tuna as you like in this recipe. Keep in mind that this dish would be lovely with salmon or chicken too. Measure with your heart!

How much pasta water should we use?

Please adjust the pasta water according to how creamy you like your dish. The pasta water should be as salty as the sea, and this is your only chance to flavor the pasta.

What type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Can we skip the parmesan?

Grated parm is totally optional as it’s not traditional to this Creamy Tuna Pasta recipe, but. Make sure it’s a good-quality block of Parmigiano Reggiano.

Ingredients

Makes 3 portions

• 1.5 cans tuna, large cans without the liquid
• 5 tablespoons butter
• 1 tablespoon olive oil
• pepper, to taste
• 250 grams pasta, short pasta of choice
• pasta water, (about two ladles)
• chili peppers, optional
• parmigiano, optional

Equipment

• Enameled Cast Iron Skillet
• Measuring Cups + Spoons
• Redmond Real Salt
• Large Pot

Method

1. In a skillet on medium heat add the butter and olive oil and make sure it shimmers.
2. Drain the oil or water from the tuna and add it to the butter and olive oil. Break it up and cook until the tuna “pops” and it’s nice and golden.
3. Add some pepper to taste and take it off the heat. In the meantime, make sure you are boiling the pasta of choice in salted water until al-dente.
4. When the tuna is nice and golden take the pan off the heat completely. Once the pasta has finished boiling, add it to the pan with the tuna and ladle in the starchy pasta water (liquid gold) a little at a time. Stir gently until creamy.
5. Top it off with some fresh Parm or chilli oil and don’t forget to share this recipe with your love ones. Enjoy.