Creamy Smokey Tuna Fettuccini

This one if for alfredo lovers looking for something different and bit lighter than the usual seafood fettuccini made with a heavy cream-based sauce.

This is essentially a creamy tuna sauce that can be used on pasta, baked potatoes, poutine and more. The tuna tidbits add a wonderful umami flavor to the simple cream sauce without being overpowering.

Customize this dish by adding sautéed rapini, portobello mushrooms or tomatoes.

Ingredients:

• 1 cup Pescavore brand smokey poke tuna tidbits
• 1 cup of half and half
• 1 tablespoon salted butter
• 1 tablespoon lemon juice + zest
• 1 garlic clove, chopped fine
• ½ shallot, chopped fine
• 1 cup fresh spinach, sliced into ribbons
• ¼ cup dry white wine
• 2 tablespoons fresh chopped parsley + more for garnish
• 1 teaspoon Red pepper flake, add to taste
• Olive oil
• Freshly ground black pepper, to taste
• Sea salt, as needed
• 1 package of dried fettuccini pasta
• Parmesan cheese for garnish

Directions:

1. Cook the pasta per the package directions. Once drained, add the cooked pasta to a large plastic Ziplock bag and add a little olive oil. This will keep the pasta from sticking and keep it moist and warm while the sauce is cooking.
2. Prep the tuna tidbits: Add the smokey poke tuna tidbits to the bowl of a food processor and pulse two to three times, until the tidbits are flakey, careful not to over pulse. The tuna should have texture. Set aside. 
3. For the sauce add a tablespoon of olive oil to a large sauce pan along the garlic and shallot, and sauté until fragrant. Pour in the wine and half and half and simmer for 2-3 minutes. 
4. Over low heat add the butter, tuna, red pepper flake and lemon juice to the pan. This is your time to taste the sauce and adjust the seasoning - add sea salt and pepper as needed.
5. Add the cooked pasta and spinach to the pan and toss to coat in the tuna sauce.
6. Serve family style garnished with fresh parsley and parmesan cheese.