The pasta with light tuna cream is a light creamy tuna pasta lactose-free.
It’s a simple white-tuna pasta ready in just a few minutes.
I used a light canned tuna.
You can personalize it by adding fresh ingredients such as capers, olives, cherry tomatoes or arugula.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 oz pennoni rigati pasta
- tuna (light canned – weight as per your dietary plan)
- to taste parsley
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 tsp extra virgin olive oil (for finishing (used raw))
- 1 tsp lemon juice
- 3 1/3 tbsp water
- 1/2 tsp garlic, oil & chili seasoning
- 3 1/3 tbsp water (for tossing/finishing)
- 1 drizzle extra virgin olive oil (for finishing (used raw))
Suggested tools
- Pan nonstick
Preparation
Drain the tuna well; if you use a light tuna packed with very little oil this may not be necessary.
I use a light canned tuna preserved with very little extra virgin olive oil, which has less fat compared to traditional canned tuna; I also find its texture more pleasant than tuna in water.
Put in a blender:
– the parsley;
– the tuna;
– a pinch of salt;
– a pinch of pepper;
– 1 tsp of oil;
– 1 tsp of lemon juice;
– 3 1/3 tbsp of water;
and blend until you obtain a smooth cream.The texture is relatively thick due to the small amount of oil, but you can thin it until you reach a velvety consistency: if you prefer a softer texture, you can increase the oil [within the limits of your dietary plan] and the lemon juice.
In a pan, warm the garlic, oil and chili seasoning and then turn off the heat.
Warm briefly just enough for the ingredients to release their aromas and flavors.With the heat off, pour the tuna cream onto the seasoning.
Prepare 3 1/3 tbsp of water for tossing/finishing.Cook the pasta al dente, drain it and quickly rinse it under running water.
Meanwhile, warm the tuna cream.
Add the water and stir to incorporate it into the tuna cream.Add the pasta to the pan with the tuna cream and toss.
With the heat off, drizzle with a little extra virgin olive oil to finish.
Plate.
Grind a little more pepper.Your pasta with light tuna cream is ready.
Enjoy your meal!
The pasta with canned tuna is a complete dish; add your portion of vegetables to make a balanced meal or single-course plate that helps keep blood sugar stable.
Storage, tips and variations
You can replace parsley with basil.
You can personalize it by adding fresh ingredients such as capers, olives, cherry tomatoes or arugula.
You can blend them together with the tuna or add them to the pasta with tuna cream.
You can replace the tuna with well-drained mackerel fillets in oil, patted dry with kitchen paper.
Use whole wheat pasta to increase the fiber content.
FAQ (Questions and Answers)
Canned tuna
Tuna in oil has a higher caloric content than the fresh product because of the preserving liquid.
You can choose tuna in water or drain tuna in oil well and then season it with a drizzle of extra virgin olive oil.
I use a light canned tuna preserved with very little extra virgin olive oil, which has less fat compared to traditional canned tuna; I also find its texture more pleasant than tuna in water.
As with all canned products, it should be consumed occasionally.
