This recipe is an improved version of the simple tuna carbonara recipe. Three additional ingredients I think is what makes this recipe stands from the rest, the butter for sauteing, cheese and parsley. Don’t forget those three ingredients for this tuna carbonara recipe as much as possible and if parsley is not available, you can omit it but it taste really good with parsley. And also don’t forget the cream of mushroom soup. You can buy condensed cream of mushroom soup in cans like Campbell’s which is recommended or you can use the dehydrated one sold in sachets like the Knorr cream of mushroom soup but you have to dissolve it in water before adding it to avoid lumps.
When buying tuna in cans, buy the tuna solids or chunks because it contains more fish meat compared to tuna flakes. And in my experience, tuna solids has a more desirable texture compared to flakes. Whether in brine or in oil in my opinion does not matter because it taste the same. When the tuna is in brine, you should drain it first because the brine might be too salty if you include when making the sauce.
This recipe is an improved version of the simple tuna carbonara recipe. Three additional ingredients I think is what makes this recipe stands from the rest.
1kiloSpaghetti or Fettuccine pastayou can use any pasta
2canstuna solid in oil184 grams per can
1medium size can Nestle cream
1tsp.magic sarap
1/2cupgrated cheese
50gramsbutter
5clovesgarlicminced
2medium size onionchopped
1literwater for cooking the pasta
1small can button mushroomsliced
1small can cream of mushroom soupe.g. Campbell's condensed cream of mushroom soup
few stalks of parsleychopped finely
1370ml canevaporated milk
3/4cupwater
salt and pepper
1tsp.salt
2Tbsp.cooking oil
Instructions
How to Cook Tuna Carbonara
In a deep pot put the 1 liter of water and bring to a boil.
Then add salt and cooking oil to prevent the pasta from sticking together.
Put the Spaghetti or Fettuccine and cook according to the instruction on the package.
Stir the pasta from time to time to avoid the pasta sticking on the bottom of the pot.
Check if the pasta is already cooked and tender, firm but not hard (al dente).
Then drain the water from the pasta and fill the pot with tap water to prevent the pasta from overcooking.
Drain the water again and pour the pasta in a colander or strainer to remove the excess water.
Let it drain for a few minutes then transfer to a Tupperware or any container that can hold the pasta. Set aside.
In a medium size saucepan, in a medium fire, melt the butter and saute onion and garlic until tender then add the sliced mushrooms.
Stir fry the mushrooms until the sides are seared and a little brown.
Then add the tuna and stir fry for 1 to 2 minutes and season with magic sarap, salt and pepper.
Add in the milk, water, cheese, cream of mushroom soup and nestle cream and stir and simmer until the sauce boils.
Continue stirring until the sauce becomes thick. Add the parsley and stir again for a few seconds. Turn off heat.
Pour the carbonara sauce on top of the Spaghetti or Fettuccine and garnish with parsley and grated cheese. Or just toss the pasta on with the sauce and serve.
Salmon Pasta This pasta recipe is healthy because salmon contains omega 3…
Author Bio
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
I cook this all the time. I am not fond of carbonara until a friend introduced me to a tuna version which i instantly love. I love putting more tuna if i can and found out that simmering the sauce longer takes away the lansa of the tuna since it’s thouroughly cooked. I hope it helps to those concerned with the after taste.
Hello I’m trying to make this I bought nestle cream (thick), The dark blue one At 300g. Is 300g the medium can? Can I use this? Thanks. Is condensed cream of mushroom at 298g the small one. I bought the jolly brand. Is this right? Thanks 🙂
Some people dont use their common sense, they just open their mouth without thinking at all.All kinds of recipes has its own variation.And it depends on you howto cook it in your own way.. Anyway, Sir Manny i love all your recipes.. Keep it up! God bless.
if i use a tuna flakes in oil,should i remove/discard the oil?or can i just mix it or use it for as substitute for the butter on the saute part?thanks..
Hi Sarah, there is no need to discard the oil from the tuna. Your can also use the oil for sauteing but I still suggest using butter even a small amount.
Can I use lemon juice instead of calanmsi juice? Does it really work to take away or remove the fishy smell of tuna flakes? And how many calamansi or lemon can I use for one kilo of this tuna carbonara? Thanks
Hi Delubyo,yes you can use lemon and amount can be a teaspoon for this recipe or more depending on your preference. Yes again it can remove the fishy taste or “lansa” of the fish.
Hi Ceazar, I think you can. But I’m not sure how. You can make a little research on using egg yolks and milk. Some recipe I see only uses eggs and cheese.
If iam going to cook half kilo, all the ingredients will be also be divided into two? Like for example 200grams of cream,for one kilo pasta, but i decided to cook half kilo, the cream will be 50grams too or what?
@Sandy Lee Yes you just divide the ingredients to half. About the nestle cream, the medium size can is about 300 grams so find more or less 150 grams can.
Calamansi (to remove the “langsa”) 1 Can cream of mushroom (if you don’t have the button one) Sugar to taste Magic sarap to taste (no need for salt) Alaska Cream (I prefer Alaska over Nestle as the Nestle’s cream is too thick)
I do it with eggs too to make it thicker but sill need cream,, patial is a typographically typed word of someone who corrects other peoples works.. hehe nicw post men keep it up!
@anna authentic carbonara is made by partially cooked eggs but this is more of a PINOY STYLE carbonara. this is how we usually cook our tuna carbonara here in the Philippines, esp. at home. But if you do choose to eat carbonara in a restaurant, then you’ll be getting the authentic one, more often than not.
more or less mac n cheese recipe…no need eggs like carbonara instead taste is likely same…congratz
Hi Nir, thanks for your comment!
Can I put some nutmeg on the sauce?
Hi Claire, I think you can use nutmeg since its okay with pasta sauce.
I cook this all the time. I am not fond of carbonara until a friend introduced me to a tuna version which i instantly love. I love putting more tuna if i can and found out that simmering the sauce longer takes away the lansa of the tuna since it’s thouroughly cooked. I hope it helps to those concerned with the after taste.
Hi Lei, thanks for sharing your cooking tip.
Hello I’m trying to make this I bought nestle cream (thick), The dark blue one At 300g. Is 300g the medium can? Can I use this? Thanks. Is condensed cream of mushroom at 298g the small one. I bought the jolly brand. Is this right? Thanks 🙂
Hi Majeed, yes the 300g for nestle cream and 289g can be used.
I do not have magic sarap. Any substitute? Thanks.
Hi Myra, you can use Lucky Me NamNam or MSG.
Some people dont use their common sense, they just open their mouth without thinking at all.All kinds of recipes has its own variation.And it depends on you howto cook it in your own way.. Anyway, Sir Manny i love all your recipes.. Keep it up! God bless.
Hi Joys, thanks for the kind words. I agree with you because every one has different tastes and ways of cooking.
i tried this last christmas and my family love it. Planning to try it on our Anniversary. but this time with added ingredients suggested ny others.
Hi Aj, I’m, happy that you loved the tuna carbonara dish! Thanks for your comment!
if i use a tuna flakes in oil,should i remove/discard the oil?or can i just mix it or use it for as substitute for the butter on the saute part?thanks..
Hi Sarah, there is no need to discard the oil from the tuna. Your can also use the oil for sauteing but I still suggest using butter even a small amount.
Thanks for the info. I will try to cook it later after work done. Thanks
Can I use lemon juice instead of calanmsi juice? Does it really work to take away or remove the fishy smell of tuna flakes? And how many calamansi or lemon can I use for one kilo of this tuna carbonara? Thanks
Hi Delubyo,yes you can use lemon and amount can be a teaspoon for this recipe or more depending on your preference. Yes again it can remove the fishy taste or “lansa” of the fish.
Hi Don, thanks for the tip. Sounds like a good addition to the list of ingredients.
try adding 1 can of cream of mushroom and minced bell pepper to this recipe, it tastes better. 🙂
Yes, i tried this recipe and my carbonara was really delicious. My family love it! ❤️
Hi Mitch! Thanks for posting that wonderful comment. I’m happy your BF love it.
Thank you… My Egyptian bf loves the outcome of the taste…
Thanks Ara for your wonderful comment. I’m happy that your children love it.
I cooked this carbonara last Sunday and my children loves it , very easy too ! thanks for sharing ❤️
@Dexter, thanks for that additional info. I think you are right about adding calamansi to remove the fishy odor of the tuna.
Yes! Me too. I tried this recipe and it is delicious!
Wow i’ve tried this recipe. Very delicious. Thanks☺️☺️👍🏻👍🏻👍🏻👍🏻
can i used egg if i dont have nestle cream? egg yolk & evaporated milk.
Hi Ceazar, I think you can. But I’m not sure how. You can make a little research on using egg yolks and milk. Some recipe I see only uses eggs and cheese.
What if i want to double my servings? Should i double the ingredients too? I tried it before and it distinguishes the taste of the tuna
Hi Rowee,
If you double the ingredients, I think it will be the same.
Hi Angela e.,
We use ordinary cheddar cheese but you can experiment which suits you best.
Can I use any kind of cheese or is there a preferred type of cheese u use?
Hi ML,
Yes you can use all-purpose cream and it depends to your taste how many packs you use. Try to use 1 pack first to be safe.
Hi! Is it okay to use all purpose cream instead? How many packs do I need to use? Thanks!
If you want some spicy, just buy the spicy tuna. hihi
Hello, can I use any kind of canned tuna with oil? Thanks!
Hi Dee, Yes you can use canned tuna with oil.
Very delicious and easy to prepare meal! 🙂
If iam going to cook half kilo, all the ingredients will be also be divided into two? Like for example 200grams of cream,for one kilo pasta, but i decided to cook half kilo, the cream will be 50grams too or what?
@Sandy Lee
Yes you just divide the ingredients to half. About the nestle cream, the medium size can is about 300 grams so find more or less 150 grams can.
Are we going to put both nestle cream “AND” evaporated milk together?
@Joy
It depends on you if you want to drain and discard the oil or include it in the sauce. Thanks for your comment.
@Dexter
Thanks for sharing your ideas.
Additional/optional:
Calamansi (to remove the “langsa”)
1 Can cream of mushroom (if you don’t have the button one)
Sugar to taste
Magic sarap to taste (no need for salt)
Alaska Cream (I prefer Alaska over Nestle as the Nestle’s cream is too thick)
voila!
Happy Cooking!
Hi Sir dexter, ask ko lang po if kelan ilalagay hung calamansi and how many pcs po ilalagay kung isang kilong pasta lulutuin.
Thanks po,
Do i have to add the oil in tuna? Or just the tuna itself? Thanks
False, this is not a carbonara recipe. Carbonara does not have cream. The creaminess is made by patial cooking of eggs. Do some research next time.
@anna
That’s how we cook it and I’m just sharing our recipe. By the way what is “patial”?
I do it with eggs too to make it thicker but sill need cream,, patial is a typographically typed word of someone who corrects other peoples works.. hehe nicw post men keep it up!
@anna
authentic carbonara is made by partially cooked eggs but this is more of a PINOY STYLE carbonara. this is how we usually cook our tuna carbonara here in the Philippines, esp. at home. But if you do choose to eat carbonara in a restaurant, then you’ll be getting the authentic one, more often than not.
Regarding your creamy tuna carbonara recipe. How many servings will this recipe provide ?
@E James
About 9 to 10 servings. But only 7 to 8 for people who have hearty appetites.