Tuna Carbonara Recipe
This recipe is an improved version of the simple tuna carbonara. Three additional ingredients I think is what makes this recipe stands from the rest.
Servings: 10 servings
Calories: 611kcal
Ingredients
- 1 kilo Spaghetti or Fettuccine pasta you can use any pasta
- 2 cans tuna solid in oil 184 grams per can
- 1 medium size can Nestle cream
- 1 tsp. magic sarap
- 1/2 cup grated cheese
- 50 grams butter
- 5 cloves garlic minced
- 2 pcs medium size onion chopped
- 1 liter water for cooking the pasta
- 1 small can button mushroom sliced
- 1 small can cream of mushroom soup e.g. Campbell's condensed cream of mushroom soup
- few stalks of parsley chopped finely
- 1 370ml can evaporated milk
- 3/4 cup water
- salt and pepper
- 1 tsp. salt
- 2 Tbsp. 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.
Video
Notes
Cooking Tips for The Tuna Carbonara:
Be careful with pasta timing: when you get al dente excellence You will need to cook the perfect pasta to make a great carbonara. Just follow instructions on your package for spaghetti or fettuccine, but do not forget to taste the noodles. What should be aimed at is ‘al dente’ that can be said to be firm yet not hard. Please stir your noodles from time to time while boiling and drain it off then rinse in fresh water. Remember, it may still cook a bit after draining so watch out for overcooking. Satisfy Your Palate with Exquisite Tuna: Solid Not Flakes Elevate your carbonara dish by opting for quality canned tuna. It is advisable to choose chunks of tuna rather than flakes because they give more texture and satisfy more. As such, brine or oil does not make any difference in flavor as such you can go ahead and use either of them. If you decide on the salted variety, ensure that all brine has been drained otherwise the sauce will become too salty.” By using chunks instead of flakes, one creates an almost unnoticeable difference that might lead to ultimately different results in your final dish.
Mastery of The Creamy Sauce: Patience and Accuracy
It is from this point that great creamy Carbonara is started with crafting a velvety, tasty sauce. If you want to obtain the right consistency and flavor of your sauce, here are some few tips: Gently Stir and Simmer: When adding milk, water, cheese, cream of mushroom soup, nestle cream or even any other sautéed ingredients to the bowl, just stir patiently and gently. Allow your sauce to simmer till it boils in low heat. This slow process blends flavors together therefore producing a thick and balanced sauce. Lump-Free Soup: If dehydrated cream of mushroom soup is being used in the sauce then make sure that you dissolve it completely using water before adding it to your mixture. Every detail has been taken into consideration so as to avoid lumps that make the dish not appealingly smooth throughout. Thicken Carefully : It is important for one’s sauce to be at the right level of thickness. After reaching its boiling point ensure constant stirring helps thicken the gravy. Do not hurry through this step since a slowly thickened sauce adds up on the overall luxury feel of Your Creamy Carbonara.
It is from this point that great creamy Carbonara is started with crafting a velvety, tasty sauce. If you want to obtain the right consistency and flavor of your sauce, here are some few tips: Gently Stir and Simmer: When adding milk, water, cheese, cream of mushroom soup, nestle cream or even any other sautéed ingredients to the bowl, just stir patiently and gently. Allow your sauce to simmer till it boils in low heat. This slow process blends flavors together therefore producing a thick and balanced sauce. Lump-Free Soup: If dehydrated cream of mushroom soup is being used in the sauce then make sure that you dissolve it completely using water before adding it to your mixture. Every detail has been taken into consideration so as to avoid lumps that make the dish not appealingly smooth throughout. Thicken Carefully : It is important for one’s sauce to be at the right level of thickness. After reaching its boiling point ensure constant stirring helps thicken the gravy. Do not hurry through this step since a slowly thickened sauce adds up on the overall luxury feel of Your Creamy Carbonara.