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Tuna Casserole Pasta

A community recipe by

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.

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