Pasta, Tuna and Peas

Preperation time
m
Skills level

Serving size
6
Country of origin

Cooking time: 11 m
Servings: 6

Ingredients

  • 2 (12 ounce) cans solid white Albacore tuna in water (fresh Albacore would work too!)
  • 1 (pound) bag of Radiator pasta or Orecchiette Pasta (pronounced oh-reck-ee-ET-ta)
  • 1 (10 ounce) bag fresh peas (you may use frozen as well)
  • 1 (7.5 ounce) container crème fraîche
  • 1 cup 2% milk
  • 1 (8 ounce package) Double Cream Gouda (I found it at Trader Joe's)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons salted butter
  • Salt and black pepper to taste
  • Table salt for pasta water
  • half of a lemon squeezed
  • A good quality extra virgin olive oil
  • top with a seasoned Panko breadcrumb sauteed in oil
  • Paprika for cheese sauce to enhance color, and dried paprika flakes
  • a few artichokes in oil, chopped ((4-5 pieces)
  • Vegetarian Options: 2 (8 ounce) jars of marinated artichokes, drained
Recipe Type:
Course:

This dish is the quintessential comfort food which is rich in Omega 3s. Peas which are legumes, like beans, have an impressive nutritional profile – which surprised me when I read it -SO many health benefits. A creamy rich and cheesy pasta combined with solid white Albacore tuna and sweet peas for added protein topped with toasted garlicky seasoned breadcrumbs for a crunchy bite that will keep you coming back for more.  This dish reminds me of my childhood. In those days, we would add a creamy mushroom or celery soup, but I opt to make it as fresh and healthy as possible with no added preservatives. Here are the directions.

Start by opening 2 cans of White Albacore Tuna. Drain the water and pour both cans into a colander and rinse with cold water. Press out all the excess water and let this drain in the sink.

In the meantime, put on a large pot of water and bring it to a boil. Salt the pasta water generously with table salt, then cook the box of Radiator pasta or Orecchiette. Cook according to the directions of the box.

Next, pour the tuna into a large bowl. Squeeze in half of a lemon, and a few dashes of ground sea salt. Cut with a fork and knife to break up any large chunks. You can leave a few if you wish.

Cook the bag of  fresh peas according to the directions on the bag, be sure to rinse under cold water to retain that gorgeous green color. Alternatively, you may use a bag of frozen peas. Let these continue to cool.

While the pasta is cooking, shred the 8 ounce block of Double Cream* Gouda.  Use a medium size sauce pan and add in the butter and flour to create a roux, a base for your sauce. Heat 1 cup of milk in a microwave safe bowl for 30 seconds. Next, add in the warmed milk and the shredded cheese along with the container of crème fraîche which is like a cream cheese and will serve to thicken sauce.  Keep heat on low. Gently stir this until it forms a creamy sauce. Add in a some dried parsley flakes, a few dashes of paprika to impart some color, at least a 1/2 teaspoon of black pepper and a dash of sea salt as well. Taste it!! Lastly, chop up some marinated artichoke pieces and add to the cheese sauce and mix.

Please note: *If a cheese’s butterfat content is between 60% and 74%, it is labeled Double Cream.

Once the pasta is finished, drain it and leave it in the colander. Do not rinse.

In a large bowl, combine everything together. Add more salt and pepper to taste.  You may toast some Italian style Panko breadcrumbs in a pan with a drizzle of olive oil and toss them on top of your dish. To make it garlicky, saute some fresh chopped garlic in some olive oil and then add to the breadcrumbs. Soooo good!

It can be served warm, and even cold the next day. Experiment with a freshly caught Albacore Tuna which has the lightest flesh and milder flavor than it’s counterpart Blue Fin Tuna. It has a taste that keeps you coming back for one more bite!

Vegetarian Option: Skip the fish and add in 2 jars of marinated artichokes (drain first), chop. Keep the tiny pieces in the sauce.