Tuna Tagliatelle

Tuna Tagliatelle recipe by Annabel Karmel

Tuna Tagliatelle

Tuna is rich in protein, vitamin D and B12 so it’s a nutritious choice for dinner. Use a tin of tomato soup to make the base of this easy cheat’s sauce for this Tuna Tagliatelle – it’s super tasty!

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½ onion, peeled & finely chopped
25g butter
1 tbsp cornflour
400g tin of tomato soup
A pinch of mixed herbs
200g canned tuna, drained and flaked
A little freshly ground black pepper
175g green and white tagliatelle
1 tbsp Parmesan cheese, grated
For the Mushroom & Cheese Sauce
½ onion, peeled and finely chopped
40g butter
100 g mushrooms, washed and sliced
2 tbsp plain flour
300ml milk
100g Cheddar cheese


  1. For the sauce, fry the onion in the butter until transparent, then add the sliced mushrooms and sauté for about 3 minutes.
  2. Add the flour and continue stirring the mixture all the time. When it is well mixed, add the milk gradually, and cook, stirring, until thickened and smooth.
  3. Remove from the heat and stir in the grated cheese.
  4. Stir the cornflour into 120ml water until dissolved, and mix with the tomato soup.
  5. Add the mixed herbs and chopped parsley and cook, stirring over a gentle heat for 5 minutes.
  6. Mix in the flaked tuna and heat through. Season with a little black pepper.
  7. Boil the tagliatelle in water until al dente and then drain (do not overcook as it will be cooked again in the oven).
  8. Grease a serving dish and add the tuna and tomato mixed with the pasta and then the mushrooms cheese sauce.
  9. Top with grated Parmesan. Bake in an oven preheated to 180°C / 350°F for 20 minutes.
  10. Brown under a hot grill before serving.

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