SPAGHETTI AL TONNO
COOKBOOK: PASTA & ITALIAN - Super Cookery
This was a fun dish to make considering that two of the family members who were staying over for dinner do not eat olives!
Why do you not eat olives Jess? I dont know, I just dont like them
Why do you not eat olives Sam? I dont know either
So my conclusion was that they are not allergic to olives and that’s important!
Let me be sneaky and blend them in the tuna! They will never know!
I believe they ate it! See, it wasn’t so bad!
This was certainly a different type of spaghetti & tuna dish than that I’ve made in the past. The blending of the tuna with the cream and olives was delicious! Ensure that you have a little extra cream incase the sauce is a little too dry but otherwise a delicious dish!
RECIPE: Easy to follow from a nice little cookbook
Not many ingredients, go ahead and give it a go :)
200g can tuna , drained
60g anchovies (optional)
250ml olive oil
60g chopped parsley’150mls creme fraische
450g spaghetti (package)
salt & pepper
100g black olives
Remove the bones from the tuna. Put the tuna into a food processor or blender, together with anchovies (optional) and olives and parsley. Process until smooth.
Spoon the creme fraische into the processor and blend for a few seconds to mix. Season to taste.
Bring a large pan of lightly salted water to boil.Add the spaghetti and cook as per the package instructions.
Drain the spaghetti, return to the pan and immediately add the butter. Mix until butter has melted and coated the spaghetti. Spoon the sauce and quickly toss the spaghetti.
Divide the spaghetti into serving plates and garnish with olives and parsley.