When studying for my exams, which is happening at this moment, I don’t really have a lot of time to cook extensively. That’s why I like recipes like this one here. You can use canned tuna in olive oil if you want the basic version or you can sear a tune filet to upgrade the dish.
Ingredients (makes 1 bowl)
- 100g tuna in olive oil (you can substitute with any type of fish you prefer)
- 1 piece of garlic
- ½ shallot
- 90g fettuccine
- 200g cherry tomatoes
- 1 red bell pepper
- Olive oil
- Herbs of your choice
- optional: creme fraiche or mascarpone
Mise en place*
- Dice the bell pepper and shallot.
- Cut the cherry tomatoes in half
- Thinly slice the garlic
Where the magic happens
- Cook the fettuccine according to the package and reserve liquid when cooked.
- In the meantime heat a pan with a tablespoon of olive oil
- Cook the shallot until tender and add the garlic.
- Once fragrant add the cherry tomatoes and bell pepper, season and cook until soft.
- Add the pasta, reserved liquid, tuna and optional creme fraiche and cook further for a minute or so or until everything is warmed
- You can top with some fresh herbs or some more creme fraiche
*Mise en place is a term used in cooking which when translated means “putting in place.” These are all the preparations that are done before cooking can take place. I put this in a different section because not only will it save you time and stress, but it helps in decreasing mistakes during cooking.