Not only two blog entries in one day, but another success in the kitchen. I found a recipe for Creamy Tuna Pasta today, and, with a few modifications, it turned out very nice, thank you.

I used an 85g bag of vegan tuna, bog standard tomato purée instead of sundried tomatoes, halved the amount of peas (though will omit them in the future to make it child friendly, and did not add any capers. Oh, and the fresh parsley became a smidgeon of dried parsley. I don’t know what semi-dried tomatoes are, but took sun-dried tomatoes instead. Didn’t seem to hurt the overall dish.

350g fettuccine or spaghetti
2 tbs olive oil
1/2 onion, chopped
2 garlic cloves, crushed
1 cup (250ml) thin cream
2 tbs sundried tomato paste
425g can tuna in oil, drained
1 cup (150g) frozen peas
1 tbs chopped flat-leaf parsley
100g semi-dried tomatoes
2 tsp capers, rinsed, drained

Method

Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.

Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through. Serve sprinkled with remaining parsley.