I’m all about the quick, 20-minute meal to feed the hungry crowd, and this version of classic tuna pasta is dead easy. I really like the sweetness added by frying off a few onions in butter before adding the tuna. Usually, tinned tuna is simply stirred into the dish, but I fry it a bit with the onions as I break up the meat, and it just adds a depth of flavour without being labour intensive.
You can use gluten-free pasta if you prefer – any shape will do – but I like standard macaroni for this dish. I know it’s tempting to use a tin of condensed cream of mushroom or chicken soup, but I promise this is just as easy and less gloppy. I only want one pot to clean, so I boil the pasta and peas together, make the sauce while they drain, and then toss it all together again. Easy peasy.
- 2 cups dry pasta
- 1 cup frozen peas
- 4-6 cups water
For the sauce:
- 1 cup chopped white onion (I use frozen)
- 2 TB butter
- 1 tin of tuna
- 1 tsp dried garlic
- ½ tsp dried oregano
- 1 cup single cream or half and half
- 1 cup shredded cheese of choice (I use mild cheddar for the kids)
- Salt and pepper to taste
- Optional splash of milk to loosen the sauce as preferred
Bring a pot of water to the boil and add your pasta. Adjust the quantities for a larger pot, but this should easily feed a family of four to five people.
After half the cooking time for your pasta, add the frozen peas and bring back to the boil.
Once the pasta is tender, drain the pasta and peas and allow to rest while you use the pot.
Add butter and onions over a med-high heat and allow the onions to go translucent.
Add the tinned tuna and break it up, coating it with the butter and onions, and allow the mixture to fry slightly.
Add the dried garlic and oregano, and mix well before pouring in the cream. Stir well, continuing to break up the tuna and allowing the cream to warm.
Add the cheese a bit at a time, stirring well into the creamy tuna in about three batches. Feel free to add more cheese than stated if you love it!
Allow the sauce to begin to bubble slightly before returning the pasta and peas. Mix well and give it a taste to add salt and pepper as you see fit.
This couldn’t be faster for a midweek meal; most ingredients are staples! Hope you enjoy this no-fuss version of a classic tuna pasta. If you just can’t live without the cheesy-baked top, go ahead and throw it into a baking dish and cover with shredded cheese. I didn’t have the time to oven bake, and this was on the table in 20 minutes! It left me time to play some Uno with the kids.