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Tuna & Pasta Parmigiana


Grandma learned a few of her kitchen tricks from a chef friend. When it came to mincing garlic, Grandma was thrilled to discover how to keep the garlic from sticking to the knife blade. Her friend told her to simply drizzle a drop or two of olive oil over the cloves before mincing. It worked like a charm! No more scraping sticky garlic off the knife.
β€œIn the summer, Grandma often made this dish with leftover grilled cubed chicken instead of tuna.”

Rate this recipe 4.9/5 (7 Votes)


  • 1 (9-ounce) package refrigerated fresh angel hair pasta
  • 4 tablespoons butter
  • 2 large cloves garlic, minced
  • 1 cup whipping cream
  • 1 cup frozen peas
  • 1/4 teaspoon salt
  • 1 (6-ounce) can white tuna in water, drained
  • 1/4 cup grated Parmesan cheese, plus additional for serving
  • 1/8 teaspoon black pepper


Servings 2


Step 1

1.Fill large deep skillet three-fourths full with water. Cover skillet and bring water to a boil over high heat.

2.Add pasta to skillet; boil until tender but firm to the bite, about 1 to 2 minutes. Do not overcook. Drain pasta. Rinse with cool water; drain again; set aside.

3.Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling, about 5 minutes. Stir in cream, peas and salt; bring to a boil.

4.Break tuna into chunks and stir into mixture in skillet. Stir in 1/4 cup Parmesan. Return pasta to skillet; cook until heated through, about 5 minutes; toss gently. Serve pasta with additional grated Parmesan and sprinkle with black pepper.


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