20 Minute Creamy Tuna Spaghetti Recipe

I’ve been meddling in the kitchen lately and this tuna cream spaghetti totally blew my mind; its a game changer on hectic nights when you need a quick, cozy meal that just hits the spot every time.

I think this recipe is a quick and tasty meal. I love how heavy cream with garlic, onion and olive oil mix with tuna to form a protein rich dish.

The addition of lemon juice, peas and parsley gives it a fresh flavor that i feel is balanced and filling.

Ingredients

• Spaghetti: Its mainly carbs that give you energy and a fulfilling filling meal
• Tuna: Provides lean protein and omega 3 fats that help keep your heart healthy
• Heavy Cream: Adds a rich and smooth texture but can be heavy on fat
• Garlic: Brings a punch of flavor and natural antioxidants for an added health boost
• Olive Oil: Infuses tasty healthy fats and boosts the overall flavor of the dish
• Lemon Juice: Gives a bright citrus zing that lifts up the creamy flavors

Ingredient Quantities

• 200g spaghetti
• 1 tin tuna in water or oil (around 5oz)
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional 1/2 cup frozen peas
• Optional 1 tbsp lemon juice
• Optional chopped fresh parsley for garnish

How to Make this

1. Bring a large pot of salted water to a boil and cook the spaghetti until it’s al dente, then drain it.

2. Heat the olive oil in a large pan over medium heat, then add the diced onion and minced garlic. Cook them for about 2-3 minutes until they start softening.

3. Add the tuna to the pan with its water or oil and break it up with your spoon as it cooks.

4. Pour in the heavy cream and let it simmer for a few minutes while stirring occasionally.

5. If you are using frozen peas, now’s the time to add the half cup and let them heat through.

6. Season the sauce with salt and pepper, tasting it as you go to get the flavour just right.

7. Carefully mix in the cooked spaghetti, ensuring all the noodles are nicely covered with the creamy sauce.

8. If you like a bit of extra tang, stir in the optional tablespoon of lemon juice.

9. Give everything a gentle toss and adjust your seasonings if needed.

10. Serve the spaghetti hot, garnished with some chopped fresh parsley if you have it. Enjoy!

Equipment Needed

1. Large pot – used to boil water for cooking the spaghetti until it’s al dente
2. Colander – needed to drain the spaghetti after boiling
3. Large pan – for heating the olive oil and cooking the onion, garlic, and tuna
4. Knife – used for dicing the small onion and mincing the garlic
5. Cutting board – provides a safe surface for cutting the vegetables
6. Wooden spoon – handy for stirring the sauce and breaking up the tuna
7. Measuring cup – useful for measuring the heavy cream and, if you’re adding, the frozen peas
8. Spoon – for stirring in the lemon juice and gently tossing the pasta with the sauce

FAQ

• Q: Can I use other pasta instead of spaghetti?
  A: Yeah, you can use linguine or penne if that’s all you have. Just be careful with the cooking time.
• Q: What if I don’t have heavy cream?
  A: You can swap it with half-and-half or evaporated milk but the sauce might not be as rich.
• Q: Is it necessary to add frozen peas?
  A: No, its totally optional. They add a nice sweet crunch if you want some extra color.
• Q: How do I avoid the pasta sticking together?
  A: Make sure to stir often and use enough water with a good pinch of salt, it really helps.
• Q: Can I use tuna in oil instead of in water?
  A: Yes, that works just fine. It might give a slightly different flavor, so adjust the olive oil if needed.

20 Minute Creamy Tuna Spaghetti Recipe Substitutions and Variations

• Try using linguine or fettuccine instead of spaghetti as they cook in a similar time and hold the creamy sauce nicely
• If you dont have heavy cream, mix some half and half with a little melted butter as a good alternative
• Canned salmon can replace tuna if you want a change in flavor but still keep the protein punch
• If you’re out of olive oil, vegetable oil or canola oil works just fine for sautéing the garlic and onions

Pro Tips

Here are a few pro tips to step up this recipe:
• When you add the cream, keep the heat low to avoid a boilin over or curdling – gentle simmering does the trick.
• If you’re using tuna in oil, save a spoonful of that oil and add it in the sauce for an extra flavor punch.
• Don’t overcook the spaghetti; al dente is the way to go so it can really soak up the creamy sauce without turning mushy.

Here’s the recipe written out in a more laid-back, real-life style:

Start by boiling a big pot of water with salt. Toss in the 200g of spaghetti and cook it until it’s just al dente. Drain it well once it’s done.

In a large pan, warm up 2 tbsp of olive oil over medium heat. Add in the diced small onion and the minced garlic and let ’em cook for about 2 or 3 minutes until they start gettin soft. Try not to let ’em burn!

Next, put in your tin of tuna (whether it’s water or oil, it’s all good). Break the chunks up a little bit with your spoon as it cooks. Once the tuna starts mingling with the onions and garlic, pour in your cup of heavy cream and let everything simmer gently for a few minutes. Stir every now and then so the sauce doesn’t stick.

If you have the frozen peas ready (about 1/2 cup), now is the time to dump them in and let them warm up. Season the mix with salt and pepper to taste – don’t be shy tasting as you go to make sure it’s just right.

After that, carefully mix in your drained spaghetti so every strand gets coated in the creamy sauce. If you’re into a bit of tanginess, stir in about 1 tbsp of lemon juice at this point.

Finally, toss everything gently, adjust the seasonings if needed, and serve it hot. If you have some fresh parsley chopped up, sprinkle that on top for a little extra color and flavor. Enjoy your dish!