Linguine with Tuna Cream

Linguine with tuna cream is a simple and tasty dish. Here’s how you can prepare them:

Ingredients

• 320 g of linguine
• 250 g of oil-packed tuna
• 200 ml of cooking cream
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chopped parsley (optional for garnish)
• Lemon juice (optional to add a fresh touch)

Preparation

1. Start by bringing salted water to a boil in a large pot to cook the linguine. Once the water boils, add the linguine and carefully follow the cooking time indicated on the package to achieve an al dente texture.

2. In the meantime, drain the oil-packed tuna and blend it with a mixer or immersion blender, gradually adding the cooking cream until you obtain a smooth and homogeneous cream.

3. Heat a drizzle of extra virgin olive oil in a pan, adding the peeled garlic clove to brown it. If you prefer a milder flavor, you can remove it after a couple of minutes.

4. Add the tuna cream to the pan and heat on low flame, stirring occasionally. Make sure not to boil the cream to prevent the cream from separating.

5. Drain the al dente linguine, reserving a small amount of the cooking water, and pour them into the pan with the tuna cream. Quickly mix the linguine with the tuna cream to combine everything, adding a bit of the cooking water if necessary to achieve a creamy and velvety consistency.

6. Lastly, adjust with salt and pepper and, if you like, you can add a pinch of chopped parsley and/or a few drops of lemon juice. Stir well to evenly distribute the flavors.

7. Serve the linguine with tuna cream immediately while hot, garnished with parsley (and lemon juice if you chose it).

Curiosity

Tuna is a very versatile ingredient in cooking, and often used in Italy both for simple and quick dishes like this one, and in more elaborate ones such as timbales. It is also a rich source of protein and Omega-3, very important for a balanced diet.