In Winter a pasta dish is always a great option! Try this simple and quick recipe of tagliatelle with tuna and egg! It’s ideal for any occasion and everyone will love it!
HOW TO PREPARE TAGLIATELLE WITH TUNA AND EGG:
Shred the tuna with a fork. Whisk the béchamel and the cream; set aside.
Cook the egg. When the egg is cooked, peel and cut it into small pieces; set aside.
Cook the tagliatelle on a saucepan with water seasoned with some salt and a small onion. When the pasta is cooked, drain it and set aside. Place the olive oil and the chopped onion in a saucepan and saute over low heat until the onion start to turn slightly golden. Add the shredded tuna and season with pepper and paprika. Stir and cook over low heat for 3 to 4 minutes. Add the tagliatelle, the egg cut into small pieces and the béchamel mixture. Mix well and cook more 2 to 3 minutes. Turn off the heat, sprinkle with thyme and serve.
Tagliatelle with tuna and egg
In Winter a pasta dish is always a great option! Try this simple and quick recipe of tagliatelle with tuna and egg! It’s ideal for any occasion and everyone will love it!
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Ingredients
- 150 grams (5 1/3 ounces) tagliatelle
- 200 grams (7 ounces) canned tuna
- 1/2 teaspoon paprika
- 100 ml (1/4 pint (118 ml)) whipping cream
- 1 medium onion
- 1 small onion to cook the pasta
- 50 ml (1/4 cup) olive oil
- 1 egg
- Pepper (to taste)
- Thyme (to taste)
- Salt (to taste)
- 100 ml (1/2 cup) milk
- 1 tablespoons corn starch flour
- 1 teaspoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
For the béchamel sauce:
Directions
- For the béchamel sauce:
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes. - Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
- Shred the tuna with a fork. Whisk the béchamel and the cream; set aside.
- Cook the egg. When the egg is cooked, peel and cut it into small pieces; set aside.
- Bring to a boil over high heat a saucepan with water seasoned with some salt and a small onion. When starts boiling, reduce to medium-low heat, add the tagliatelle and cook about 10 minutes. When the pasta is cooked, drain it and set aside.
- Place the olive oil and the chopped onion in a saucepan and saute over low heat until the onion start to turn slightly golden, stirring occasionally. Add the shredded tuna and season with pepper and paprika. Stir and cook over low heat for 3 to 4 minutes, stirring occasionally.
- Add the tagliatelle, the egg cut into small pieces and the béchamel mixture. Mix well and cook more 2 to 3 minutes. Turn off the heat, sprinkle with thyme and serve.
