Reviewer:

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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Reviewer:

Jeankat

Reviewed: Aug. 13, 2009

Not too bad for a simple recipe. Didn't have much in my cupboard, but this recipe came out nicely. I didn't have fresh garlic or parsley, but still came out fine with garlic salt and dried herbs. I found that I needed a little more oil, but maybe I had too much pasta. Either way, it was good.

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Reviewer:

SANAID

Reviewed: Feb. 22, 2007

I made this tonight after searching on here for a Tuna recipe. I made this recipe exactly as written, EXCEPT I used about 9 oz of spaghetti instead of a lb. It was very very very bland, so I added a ton of pepper, milk, parmesan cheese, and salt. It was edible but still not at all what I call good, even after I jacked it up. I DO NOT recommend this recipe, unless you like bland food.

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Reviewer:

Amber

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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Reviewer:

WBKEZW

Reviewed: Apr. 17, 2011

This recipe def needed added ingredients but it turned out really good. I added old bay to taste, half a block of cream cheese, 1 1/4 cup of milk, 1/3 cup sour cream. Its very simple to make and i had all of the ingredients already at home.

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Reviewer:

stacey665

Reviewed: Jul. 29, 2009

Thanks to Erimess, I made just a 2 serving size of pasta, and this came out great! The flavors blended very nicely. So easy and quick, too!

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Reviewer:

chocolate_frenzie

Cooking Level: Expert

Reviewed: Jun. 16, 2008

Great base recipe! i added pitted olives, capers and artichoke hearts, veto'ed the onion, and added red pepper flakes before serving. fast too! will make instead of tuna salad sandwiches for a warm lunch! **edit: WARNING!! this recipe only tastes good with tuna packed in OLIVE OIL, avoid using waterpacked!

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Reviewer:

Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

Reviewed: Feb. 14, 2008

My Mom use to make something like this. Though she used butter instead of olive oil. I subsituted butter with the amount of oil and added about 4 Tbs. extra. I also added about 2 to 3 Tbs. of lemon juice. Then added what I had left in the fridge. Some peas, 1/4 c. of milk, about an 1/8 c. of sour cream, 1 oz of cream cheese and 1/2 tsp. of thyme. It was an easy quick recipe that was quite pleasing it's one thats easy to make your own.

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Reviewer:

Brianne

Cooking Level: Expert

Home Town: Palmdale, California, USA

Living In: Alhambra, California, USA

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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