We had some cooked spaghetti noodles left from the dinner with my hubby's friends held here in our home. Since the sauce that was made was hot, and my tongue couldn't tolerate very spicy food, I made new sauce. I decided not to have the usual meaty red sauce, hence, I googled for a Tuna Spaghetti recipe with ingredients available locally, and this is what came up.
I used these ingredients to make the sauce (what I have at home):
garlic, minced
onion, diced
canola oil
2 cans of tuna chunks in vegetable oil (instead of one)
2 packs of 200 g. tomato sauce (instead of canned)
2 packs of 70 g. cream of mushroom powder, dissolved in water (instead of Campbell's)
salt
pepper
basil leaves seasoning (instead of Italian seasoning)
grated cheese
Maybe I should have upped the measurement of the tomato sauce? The sauce kind of looked pale, don't you think? The taste was a bit weird and seemed to lack some flavor. The cheese brought out the taste of the tuna, though. But, I liked it anyway. I would make it again, but with a few adjustments. What kind of adjustments? Follow the recipe to the letter, I suppose? *think think think*
Hmm, I'm not sure what kind of adjustments.
ReplyDeleteFor canned tuna, I usually add the Campbell's cream of mushroom soup with some onion, peas, and a few cheese slices. Mixed in with some pasta, and it's like a tuna casserole :)
I'll try using Campbell's cream of mushroom next time. :) I've always wanted to make a tuna casserole.
ReplyDeletegood luck with the revision ceemee and have a happy new year, a blessed one at that.
ReplyDeletehello cee, i've never made tuna spaghetti ever, but that sounds good. i will try to tweak your recipe, because i love love tuna. i'm not from gensan for nothing. hehe
ReplyDeletei will let you know if i'm successful! :)
Nice, I usually saute the tuna in garlic and minced onions first so it can have that nicer balance to it. I also like adding some basil and rosemary so the taste of tuna doesn't overpower the sauce.
ReplyDeleteTry mo lang.
Also, when all else fails, I add a little butter to glaze the sauce. I simmer the sauce and before I switch the burner off, I add a little bit of butter and swirl. Minimal butter taste but it adds a lot of texture to the sauce. It works whether I use canned or powdered soup. :)