Heeeyho Readers! Coming up with the promised tuned tuna fish pasta!
Cooking any delici-o-rama meal is key to recover from a flu — although I can't really taste/smell anything {sad}. Feeling sick, sucks.
However, since I had promised, here is the tuned tuna fish pasta. You see, this recipe is a grand evolution of a classic backpacker's tuna fish pasta. In fact, it's far far away from that lazy-ass, single-pan, messless meal. It still uses only one pan, which is great. (Two, actually.) So, make sure to spare a bottle of wine to go along with this creamy wonder.
Ingredients, young Padawan. Gimme the ingredients! Calm yer titties, you must. We're gonna need the following:
- pasta, preferrably penne
- 1 can of tuna fish
- 1 onion
- 1 clove of garlic
- 1 spoon of tomato sauce
- paprika
- curry
- shoyu sauce
- 2 spoons of cream cheese
- 1 generous slice of white cheese
- grated parmesan cheese
First thing is to let the pasta cook in another pan.. many times I finished the sauce and realized I hadn't cooked the pasta yet. Depending on the pasta brand, it should take 6 minutes of cooking time in boiling water plus salt (I added one spoon of salt, but that's too much). With that out of the way, we can work on the sauce.
Sauce starts with diced onions and garlic fried on coconut oil (olive oil works great as well). Fry until people ask "what are you cooking?". You know that superb smell of frying onions and garlic, right? onions should soften before we can move on.
Once the onions soften, we can add shoyu sauce -- go by feel... not too much, not too little. This recipe is all about adding stuff and hoping for the best. Let it boil in low fire, then add paprika and curry powder a gosto.
If you feel the sauce is drying up, add a bit of water. It should't dry until it sticks, but shouldn't be super wet either.
Add a spoon or two of tomato sauce. Mix. Use low fire because this thing boils a fuck ton.
Next, add a can of tuna fish. I prefer tuna fish in chunks rather than minced; it's more expensive and higher in quality. Mix, mix, mix.
Say cheese!
The cheesy part is the last. First, two spoons of cream cheese. The sauce should start to feel creamy and viscous by now. Mix, mix, mix.
Second, a generous slice of white cheese (cottage works great). I smash it in my hands, like in the pictures below.
Let the white cheese melt while you rinse the pasta (that should be cooked by now). Remove the water from the pasta and pimba! Throw the pasta into the sauce. Mix, mix, mix.
Penne is the best for this because the sauce will enter into the rolls of pasta.
Damn! It feels creamy already. You can hear that creamy sound of sexy-o-licious pasta. But there's the parmesan! Add parmesan on top and let it melt.
Our recipe is pretty much ready once the cheese is fully melted. Seven hands full of pasta and one can of tuna fish serves three people (I'd use two cans of tuna fish for three+ people).
You may have noticed that I didn't use any salt other than for cooking the pasta. There's no need to use salt. Tuna fish has salt, cheese has salt, and shoyu as well (I guess?). For my taste, there's no need to add more.
The final result is a creamy tuna fish pasta that barely feels like tuna fish at all.
This is perfect standalone. A glass of wine tops it off. In the end, I just wish I was not sick to enjoy 100% of this tasteful wonder.
What do you think of the tuned tuna fish pasta? Does it look like a lazy backpacker's meal?
Peace.
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~Love ya all,
Disclaimer: The author of this post is a convict broke backpacker, who has travelled more than 10.000 km hitchhiking and more than 5.000 km cycling. Following him may cause severe problems of wanderlust and inquietud. You've been warned.
