This comforting dish combines the earthy depth of sauted button mushrooms with the delicate texture of white tuna, all bound together in a silky, reduced evaporated milk sauce. The addition of sharp Parmesan cheese and fresh herbs elevates the simple ingredients into a luxurious meal that feels both rustic and refined. Its an excellent choice for a quick yet satisfying dinner when you crave something hearty but dont want to spend hours in the kitchen. The combination of texturesfrom the tender pasta to the chunky tuna and soft mushroomscreates a harmonious bite every time. Perfect for family dinners or a cozy meal for two, this recipe relies on quality pantry staples to deliver maximum flavor with minimal effort.
Tuna And Mushroom Cream Over Pasta
Description
This comforting dish combines the earthy depth of sauted button mushrooms with the delicate texture of white tuna, all bound together in a silky, reduced evaporated milk sauce. The addition of sharp Parmesan cheese and fresh herbs elevates the simple ingredients into a luxurious meal that feels both rustic and refined. Its an excellent choice for a quick yet satisfying dinner when you crave something hearty but dont want to spend hours in the kitchen. The combination of texturesfrom the tender pasta to the chunky tuna and soft mushroomscreates a harmonious bite every time. Perfect for family dinners or a cozy meal for two, this recipe relies on quality pantry staples to deliver maximum flavor with minimal effort.Ingredients
Directions
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Cook pasta according to package instructions until al dente, then drain and set aside.
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In a large skillet or saucepan, heat corn oil over moderate heat.
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Add chopped shallots and garlic, sauting until fragrant and just beginning to soften, about 2 minutes.
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Increase heat to high and add sliced mushrooms.
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Saut mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 4 to 5 minutes.
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Reduce heat to medium-low and pour in the evaporated milk.
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Simmer the sauce briskly, stirring frequently to prevent boiling over, until reduced by about one-third and thickened to a creamy consistency, 5 to 7 minutes.
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Stir in the grated Parmesan cheese until it has completely melted into the sauce.
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Gently fold in the drained tuna and half of the chopped parsley and chives.
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Simmer gently for 1 to 2 minutes just until the tuna is heated through, being careful not to overcook.
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Season with freshly ground black pepper to taste.
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Spoon the creamy tuna and mushroom mixture over the cooked pasta and garnish with remaining fresh herbs.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 153.3kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 11.3mg1%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 1.6g7%
- Sugars 1.6g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
Substitutions: You can use heavy cream or half-and-half instead of evaporated milk for a richer sauce. Fresh mushrooms work well, but ensure they are thoroughly cleaned and dried.
Variations: Add a pinch of nutmeg to the cream sauce for extra depth. For a vegetarian version, omit the tuna and increase the mushrooms or add cooked spinach.
Tips: Do not boil the sauce vigorously after adding the milk to prevent curdling. Taste before adding salt, as canned tuna and Parmesan cheese are naturally salty.
