Creamy Tuna Fettuccine
Creamy Tuna Fettuccine
This Creamy Tuna Fettuccine is filled with flavors, made with basic pantry staples and all done in about 20 minutes. Serve this elegant pasta next to a crunchy baguette and a bottle of Spanish red wine, more specifically from the region of Jumilla for a fabulous meal.


  • 8 oz fettuccine 225 grams
  • 2 cans tuna in olive oil 4 oz / 110 grams each
  • 1 shallot
  • 6 cloves garlic
  • 1 1/2 tbsp all purpose flour 12 grams
  • 3/4 cup low fat milk 180 ml
  • 3/4 cup vegetable broth 180 ml
  • 1/2 tsp dried thyme .50 grams
  • 2 tbsp chopped fresh parsley 8 grams
  • 1/2 cup grated Manchego cheese 60 grams
  • sea salt & black pepper


  1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
  2. In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna
  3. Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna
  4. Finely chop the shallot and roughly chop the garlic, then add into the hot fry pan, mix continuously, after 2 to 3 minutes add in the flour, mix continuously, after 2 minutes add in the milk and vegetable broth, mix continuously, once you end up with a slightly creamy sauce, about 4 minutes, add in the drained tuna, chopped parsley, dried thyme and season with sea salt & black pepper, mix together and then lower to a low heat
  5. Once the water comes to a boil in the stock pot, add in the fettuccine, mix every 2 to 3 minutes, make sure to mix the creamy tuna sauce once in a while as well
  6. Once the fettuccine is cooked al dente, using tongs, transfer directly from the stock pot into the pan with the creamy tuna sauce, turn off the heat and mix until well mixed together
  7. Add in the grated cheese and give it one final mix, serve out of the pan or transfer into serving dishes, serve at once, enjoy!


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