Tuna pasta
========== 2024-02-23


Inspired from: Pâtes au thon

Comment: a quick and easy recipe and also inexpensive. Use 60 to 70 g of tuna drained per person. If available, use lemon confit for a touch of originality (~1/2 lemon finely chopped for 4 persons). For the pasta, I prefer fusilli (spiral pasata) or possibly penne rigate. Avoid long pasta like spaghetti.


4 servings

Ingredients:
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400+ g pasta (fusilli)
1 onion very thinly sliced lengthwise
250+ tuna in water drained
40 cl cream
Dijon mustard
juice of 1/2+ lemon
lemon confit (opt)
parmigiano reggiano
EVOO
S + P


Preparation:
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Cook the pasta according to the instructions on the package.

In a skillet large enough to hols the pasta in the end, a little EVOO and sweat 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, lemon confit (opt), pepper and mix. Check the seasoning (salt).

When the pasta is cooked, transfer it from the pan to the skillet using a spider for example.
Mix and serve sprinkled with grated Parmesan cheese.