Homemade Tuna Alfredo Helper
This is my version of the boxed junk you can buy off the shelves.
Cooked fettuccine (you know the drill - bring a large pot of water to a full rolling boil, generously add salt, wait for it to return to a full rolling boil, add macaroni, cook al dente, drain and do not rinse)
While cooking your macaroni (you can used any kind you want) prepare your sauce -
Saute a clove of minced garlic in a pat of butter (I use real butter not any imitation crap or margarine).
Add my drained (canned) tuna* and 1/2 cup heavy cream. Toss in frozen peas and heat through.
Add macaroni and stir well to coat - cooking about a minute or two.
Serve with grated pecorino romano sprinkled on top, onion bread and a nice antipasto.
My onion bread -
http://www.recipesecrets.net/forums/...ion-bread.html
*It's a no-brainer recipe - and as far as the tuna goes - you have all heard me complain about the weights of tuna fish cans and the fact that there is really not much tuna in the can.
I buy the 4lb/odd oz. cans at the restaurant supply house (Walmart and some supermarkets also carry them) and I use the amount of tuna I want (sometimes I make a large batch and increase the ingredients) and the rest of the tuna is used for tuna salad, put into macaroni salad, etc. Trust me - it does not go to waste in my house.
You can open 2 or 3 tuna cans for the recipe - it's to your liking - but one little 5.5 oz. can of nothing but liquid won't cut it - trust me. If I am forced into using small cans, I prefer the ones packed in oil - better flavor.
This is my version of the boxed junk you can buy off the shelves.
Cooked fettuccine (you know the drill - bring a large pot of water to a full rolling boil, generously add salt, wait for it to return to a full rolling boil, add macaroni, cook al dente, drain and do not rinse)
While cooking your macaroni (you can used any kind you want) prepare your sauce -
Saute a clove of minced garlic in a pat of butter (I use real butter not any imitation crap or margarine).
Add my drained (canned) tuna* and 1/2 cup heavy cream. Toss in frozen peas and heat through.
Add macaroni and stir well to coat - cooking about a minute or two.
Serve with grated pecorino romano sprinkled on top, onion bread and a nice antipasto.
My onion bread -
http://www.recipesecrets.net/forums/...ion-bread.html
*It's a no-brainer recipe - and as far as the tuna goes - you have all heard me complain about the weights of tuna fish cans and the fact that there is really not much tuna in the can.
I buy the 4lb/odd oz. cans at the restaurant supply house (Walmart and some supermarkets also carry them) and I use the amount of tuna I want (sometimes I make a large batch and increase the ingredients) and the rest of the tuna is used for tuna salad, put into macaroni salad, etc. Trust me - it does not go to waste in my house.
You can open 2 or 3 tuna cans for the recipe - it's to your liking - but one little 5.5 oz. can of nothing but liquid won't cut it - trust me. If I am forced into using small cans, I prefer the ones packed in oil - better flavor.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52516-homemade-tuna-alfredo-helper.html
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