I have a salmon pasta dish I love to make, but smoked salmon even salmon trout can be hellishly expensive and I tend to reserve it for special occasions. But I love this dish so I decided to try substituting tuna into the recipe, and it was simply delicious. I then also tried to take the calories down a notch and substituted the crème fraiche with feta and milk, which give it a creamy texture and a cheesy taste which is a winner all round.
Only problem was I just couldn’t stop eating it… will only make this pasta when I have team of people to help me eat it… I ate the whole recipe for four people all by myself (okay, it took me two days but still!). No wonder my thighs are rapidly expanding.
I don’t often eat baby marrows as I find over cooked marrows get a funny taste I really don’t enjoy, but raw in a salad or lightly sautéed like in the below recipe, they are delicious.
Creamy tuna baby marrow pasta
Serves 4
500g of your favourite pasta, cooked and drained
2 Tbsp. of oil
1 small onion, thinly sliced
1 can of tuna chunks, in brine (salt and water)
250g courgettes, halved and thinly sliced into ribbons
Freshly ground black pepper
1 cup (250ml) of crumbled Feta
½ cup (125ml) of milk
Heat the oil on high heat in a large pan and fry the onion until it turn glass. Add tuna with the brine and the ribboned courgettes and fry gently for a few minutes. Crumble the feta over the mixture, add the milk and gently stir until the feta has melted and the sauce has slightly thickened. Season with black pepper and extra salt if you think it needs it. Pour the sauce over the cooked pasta. Top with parmesan if you want to.
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