Tuna fettuccine 

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
  • Salt
  • Pepper
  • Herbs of your choice
  • optional: creme fraiche or  mascarpone


Mise en place*

  1. Dice the bell pepper and shallot.
  2. Cut the cherry tomatoes in half
  3. Thinly slice the garlic


Where the magic happens

  1. Cook the fettuccine according to the package and reserve liquid when cooked.
  2. In the meantime heat a pan with a tablespoon of olive oil
  3. Cook the shallot until tender and add the garlic.
  4. Once fragrant add the cherry tomatoes and bell pepper, season and cook until soft.
  5. Add the pasta,  reserved liquid, tuna and optional creme fraiche and cook further for a minute or so or until everything is warmed
  6. 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.

One Comment Add yours

  1. wauw, looks delish!


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