Creamed Tuna and Mushroom Pasta


Christmas dinner with my mom is done and now I have the time to blog about the simple dishes I cooked for tonight. Since it’s just the 3 of us at home, we decided to cook only 2 simple recipes for us to enjoy. It’s been a tradition that my mom and I cook during the holidays because these are some of the special times that we’re together.

The first dish we cooked is Creamed Tuna and Mushroom Pasta. I got this recipe from Yummy Magazine, September 2009 issue. What I like about the recipes featured in Yummy Magazine is that they have a wide range of recipes to choose from. From the simplest recipe to the hardest one. So here goes…


oil for sauteing
1 tablespoon butter
1/4 cup chopped onion
3 cloves garlic, chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
1/2 cup canned button mushrooms
1 can spicy tuna in oil, drained
1/2 cup chicken stock
1 1/2 cups all-purpose cream
1 teaspoon grated lemon zest
salt and pepper to taste
400 grams linguine, cooked
grated Parmesan cheese for topping
lemon wedge for garnish


  1. Heat oil and butter in pan. Saute onion and garlic. Add bell peppers, mushrooms, and tuna. Season to taste.
  2. Add the stock and bring to a boil. Simmer. On low heat, add the cream.
  3. Add the lemon zest. Season with salt and pepper.
  4. Plate noodles and top with the sauce. Sprinkle cheese and garnish with lemon wedges.

The pasta tastes better if you squeeze the lemon juice on top of it.   😉

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