Tasty Tuna Pasta Recipe - Allrecipes.com
Tasty Tuna Pasta Recipe
  • READY IN 35 mins

Tasty Tuna Pasta

Recipe by  

"A quick, creamy pasta dish with tuna and peas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
  3. Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2008

Because my family likes a crunchy topping on tuna casserole, I added 1/2 cup of half & half to the mix so I could bake it for twenty minutes with toasted Italian bread crumbs on top. I also broke my raw noodles into two inch size pieces (this I do inside a gallon plastic bag so the hard pasta doesn't scatter), so that the dish was easier to eat. It was very good and easy to prepare.

 
Most Helpful Critical Review
Feb 09, 2011

I used bowtie instead of fettuccine, and I think I would try this again, but it's a little bland. But, that's actually good in our house, because of picky eaters.

 
Mar 12, 2008

This was a quick and easy weeknight meal, and really great comfort food! I subbed in rotini and frozen peas, since it's easier to eat than fettuccini and canned peas gross me out. I drained the pasta overtop the peas so that they'd defrost but not really cook, and added it to the sauce. Also threw in a handful of chopped bell pepper and onion I've been trying to get rid of and it added a little color. I'm not sure where the time of 35 minutes came from...it took me about 5 to chop the extra veggies while waiting for the water to boil, 10 to cook the noodles, and another 5 to heat up the sauce and throw everything together. I will definitely make this again.

 
Jul 25, 2005

I thought this was excellent! I did use frozen peas, because I don't care for canned....and I used angel hair pasta instead of fettucine. Thanks, I will definitely make this again!

 
Oct 27, 2002

a tasty and quick lunch (even for me!). i used macaroni and campbell's cream of mushroom because i didn't have any fetuccini or alfredo sauce on hand but it worked out nicely. the oregano lends a distinct flavor to the dish.

 
Mar 13, 2008

This was great, quick, easy and still good reheated. In other words, everything you want in a weeknight dinner. I did add a good amount of grated parmesean cheese to the jar sauce as I don't like the odd taste in store-bought alfredos, but other than that, I wouldn't change a thing.

 
Sep 29, 2005

I just kinda used this recipe as inspiration and made a hefty portion for myself for dinner. i used all the ingredients except oregano and basil (didn't have any) It turned out really good!! I didn't measure anything so I wouldn't know about the proportions of the recipe, I just used the ingredients it has listed, minus the last 2.... yummy yummy!!

 
Jan 02, 2006

Did this recipe exactly as directed, except I used sundried tomato alfredo sauce. Turned out really well, and was even good the next day for lunch. Good way to use up some leftover ingredients.

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 54.3 g
  • 18%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 771 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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