Peter's Pasta al' Tonno Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Erimess
Reviewed: Mar. 12, 2004
Not only because of reading prior reviews, but also because it was obvious to me that this was just WAY too much pasta for this recipe, I cut the paste to ONE FOURTH. And once I did this, it was actually pretty good. (This of course also means it's only 2 servings.) I thought the resulting flavor deserved a 4, but I knocked it back because I can see where the original recipe would be *extremely* bland with all that pasta and cutting it by that much was a pretty drastic measure.
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Photo by Erimess

Cooking Level: Intermediate

Reviewed: Jan. 16, 2004
The recipe was bland to my taste, so I added a can of cream of mushroom soup, and some brocolli to the dish and it give a very creamy sauce.
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Reviewed: Oct. 6, 2002
I haven't tried Peter's recipe, but I make a great tuna pasta which is pretty similar. First, I would not use spaghetti, fettucine, or linguini. Try to stick with penne or rotini. Do not overcook the pasta! Second, while the pasta is cooking prepare 2 cans (6 oz each) of drained albacore tuna (flaked) in a large bowl. Use the tuna can to measure the olive oil. I usually fill it up half way. Add olive oil to tuna, then salt and pepper to taste. Mince 4 cloves of garlic in bowl and stir. When the pasta is done, drain and run under cold water. Then add pasta to tuna mixture. Add more salt and pepper. And 2 more cloves of garlic. You can eat this cold, or nuke it in the microwave for 2 minutes.
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Reviewed: Jun. 18, 2000
Used two 6-oz cans of tuna. Still produced insufficient sauce for a pound of pasta. Came out rather gluey.
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Reviewed: Feb. 27, 2000
Very simple to make!
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