Last minute tuna pasta for Christmas Eve, with sun-dried tomatoes and chives.
For this recipe, I will use fresh pasta, specifically tagliolini, which cook al dente in 2 minutes, and canned tuna in extra virgin olive oil, which I will use in the cooking.
Alternatively, you can use drained natural tuna and use 3 tablespoons of extra virgin olive oil for cooking the sauce.
It is a really simple and quick recipe to make in less than 30 minutes.
If you decide to use dry pasta, reduce the grams of pasta, counting 80 per person (but it always depends on how hungry you are).
Below you will find simple and quick tuna recipes suitable for creating a Christmas menu and more.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1.1 lbs egg tagliolini
- 8.5 oz oil-packed tuna
- 8 sun-dried tomatoes
- to taste chives
Tools
- 1 Knife
- 1 Cutting board
- 1 Wok
- 1 Pot
Steps
To make the Last Minute Tuna Pasta for Christmas Eve, slice the sun-dried tomatoes into strips.
Next, cut the chives into pieces after cleaning them with slightly dampened paper towels.
In the wok, pour in the tuna with its oil, sauté for 30 seconds and add the sun-dried tomatoes and two-thirds of the chives.
Let it cook for 5 minutes and in the meantime, cook the pasta in plenty of salted water.
Add two ladles of pasta cooking water to the wok, let it simmer for 30 seconds, and add the drained pasta.
Mix well.
Serve, garnishing with the reserved chives.
