Tuna Casserole Pasta

A community recipe by Sheryll

Not tested or verified by Nigella.com

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Introduction

I'm not sure if I gave this dish the right title, but this is what I know it to be. This is one of my family's favorite pasta dishes. I got the tuna casserole recipe from a friend; I modified it a bit, cooked it one day in a family gathering, and the rest is history...=)

Ingredients

Serves: 4-6 people

2 cans tuna (2 x 184g cans, chunks or flakes, in brine or vegetable oil)
125 millilitres chopped fresh parsley
250 millilitres sliced button mushrooms
63 millilitres chopped onions
63 millilitres chopped garlic
63 millilitres diced or chopped red bell peppers
250 millilitres deseeded and sliced tomatoes
510 grams pasta (spaghetti, linguine or fetuccine)
250 millilitres cream

Method

Tuna Casserole Pasta is a community recipe submitted by Sheryll and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook pasta as per package directions.

Saute the garlic, onions, bell pepper, and mushrooms (in this same order) in a tbsp or so of olive oil. Once the garlic turns golden brown, add the tomato and simmer until it becomes soft.

Add the tuna chunks, mixing it with the garlic, onion, and tomatoes.

Put in half of the parsley, add a dash of salt and pepper and cook until the tuna absorbs the color of tomatoes and turns orange in color.

Pour in the cream and simmer for ten minutes.

Put in the cooked pasta, mix, and turn off the heat. Add a bit more parsley if you like before serving.

Additional Information

My family and I like spicy food so I use hot and spicy canned tuna. Alternatively, you can add some hot sauce or chilli flakes to the cream while it's simmering.