tuna fettuccine alfredo recipe

Written BySheba G Updated On
tuna fettuccine alfredo recipe
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The Best tuna fettuccine alfredo recipe

I’ve been making tuna fettuccine alfredo for my family for years, and it’s always a hit. The dish originated in Italy, where it was created by Italian chef Alfredo Di Lelio in the early 20th century. He designed the recipe to be a simple yet satisfying meal that could be prepared quickly, using ingredients that were readily available at the time.

The combination of tuna, fettuccine pasta, and a rich creamy sauce is a match made in heaven. When I cook this dish for my family, they always devour it in minutes. The best part is that it’s incredibly easy to make and requires minimal ingredients.

All you need is some cooked fettuccine pasta, canned tuna, butter, heavy cream, Parmesan cheese, and a pinch of salt and pepper. I like to use high-quality ingredients to get the best flavor out of this dish. Using fresh Parmesan cheese and real butter makes all the difference in the taste and texture of this classic recipe.

My kids love helping me cook this dish because it’s so easy to prepare and requires minimal supervision. They can easily help with mixing the sauce or stirring the pasta while it cooks. This recipe is perfect for busy weeknights or special occasions like holidays and family gatherings.

It’s also an excellent way to get your kids to eat fish as they can’t even tell it’s tuna in the sauce! My husband loves this dish because he can’t resist anything with cream in it. He often jokes that I’m going to have to start making this dish for him all by himself because he eats so much of it!

In reality, we both love this recipe for its simplicity and delicious taste.

Tuna Fettuccine Alfredo

Tuna Fettuccine Alfredo

4.6 from 1183 votes

A creamy, comforting pasta dish featuring tender tuna and a rich Alfredo sauce. This recipe combines the best of both worlds, with a savory tuna sauce and a rich Alfredo sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

8 oz fettuccine pasta
Salt

For the Alfredo Sauce

1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste

For the Tuna

2 cans (5 oz each) tuna in oil, drained
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a boil.
2Add fettuccine and cook until al dente, about 8-10 minutes.
3Drain and set aside.
4In a saucepan, heat 2 tbsp butter and 1 tbsp olive oil over medium heat.
5Add minced garlic and sauté until fragrant, about 1 minute.
6Stir in heavy cream and bring to a simmer.
7Add grated Parmesan cheese and stir until the sauce thickens.
8Season with salt and pepper.
Set aside.
9In a skillet, heat 1 tbsp olive oil over medium heat.
10Add chopped onion and sauté until translucent, about 3-5 minutes.
11Add minced garlic and cook for another minute.
12Add drained tuna, diced tomatoes, oregano, basil, salt, and pepper.
13Cook for 5-7 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened.
14Add the cooked fettuccine to the Alfredo sauce and toss until well coated.
15Add the tuna mixture and stir until combined.
16If the sauce is too thick, add a little pasta water to reach your desired consistency.
17Serve the tuna fettuccine Alfredo hot, garnished with additional grated Parmesan cheese if desired.

🔧Equipment

Large pot
Colander
Saucepan
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute canned salmon for tuna if preferred. For a lighter version, use half-and-half instead of heavy cream.

Watch Video Of How Tuna Fettuccine Alfredo Works

This recipe is perfect for any occasion whether it’s a weeknight dinner or a holiday gathering. It’s also an excellent way to get your kids to eat fish as they can’t even tell it’s tuna in the sauce!

If you’re looking for a simple yet satisfying meal that requires minimal ingredients, look no further than this classic Italian dish. You can store leftover fettuccine alfredo in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

❓ Frequently Asked Questions About Tuna Fettuccine Alfredo

Q: What type of pasta should I use for this recipe?

You can use any type of pasta you like for this recipe, but traditional fettuccine works best due to its flat shape and wide surface area.

Q: Can I substitute canned tuna with fresh tuna?

While you can use fresh tuna instead of canned tuna, keep in mind that it will change the flavor profile of the dish significantly.

Q: What if I don’t have any heavy cream on hand?

You can substitute heavy cream with half-and-half or whole milk if you don’t have heavy cream available.

Q: Can I make this recipe vegetarian by omitting the tuna?

This recipe can be easily adapted by substituting the tuna with roasted vegetables such as broccoli or carrots.

Q: How do I store leftover fettuccine alfredo?

You can store leftover fettuccine alfredo in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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