Spaghetti with Tuna in White Sauce
I have several Special Food Recipes for Lent and Spaghetti with Tuna in White Sauce is one of those recipes.
This is very good. In spite of the rather fussy introduction and directions, this is a very easy dish to make. Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti carbonara. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, cream and cheese are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness.
Another trick that I like to do is make some changes. I cut the amount of sauce in half, and the amount of pasta by more, since those were huge portions! I deglazed the pan with a bit of red wine, and seasoned with italian seasoning.
400 grams Royal Spaghetti pasta
