The creamy tuna mezze maniche is a simple, quick, clever dish, made with few ingredients and truly delicious! It can be prepared in just the time it takes the pasta to cook, making it ideal for a quick lunch or dinner. I added Taggiasca olives because I love them, but you can use any olives you prefer, and if you like, you can leave them out, although I believe the olives add that extra touch that enhances the tuna’s flavor and turns a simple dish into something extraordinary. Of course, you’ll need good canned tuna. When ingredients are few, they must be excellent. Try this creamy tuna mezze maniche: I’m sure you won’t abandon this recipe!
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz mezze maniche (or other pasta of choice)
- 5 oz canned tuna in oil
- 1.8 oz Taggiasca olives
- 1/2 lemon
- to taste salt
- 1 tbsp extra virgin olive oil
Tools
- 1 Pot for boiling pasta
- 1 Food processor
- 1 Grater
- 1 Manual lemon squeezer
Steps
Boil the pasta in plenty of salted boiling water. Blend 80 grams of tuna with the oil, the juice of the lemon (I used less than half a lemon), and a little pasta cooking water to obtain a smooth cream. Adjust the salt: I didn’t add any because the tuna is usually quite tasty, but it depends on your taste and habits. When the pasta is cooked, drain it and toss it with the tuna cream, add the remaining tuna, Taggiasca olives, grated lemon zest, and if you like, a pinch of oregano. Serve the pasta hot.
Notes
The pasta tends to dry out quickly, so keep some pasta cooking water aside and use it to toss if necessary.
