John Myers
Croissant Noodles with Tomato and Tuna Sauce
The perfect croissant noodles with tomato and tuna sauce recipe with a picture and simple step-by-step instructions.
- 100 g Croissant noodles (here: Von Birkel)
- 1 tsp Salt
- 1 tbsp Oil
- 1 Onion approx. 100 g
- 2 Large cloves of garlic
- 1 tbsp Oil
- 1 Can Tomatoes finely chopped / drained weight 150 g
- 1 Can Tuna fillets / drained weight 150 g
- 1 tbsp Capers
- 2 Strong pinches of salt
- 1 Strong pinch of pepper
- 1 tsp Sugar
- 2 tbsp Italian herbs rubbed
- 2 tbsp Cream
- 2 Stalks of parsley
- Cook the croissant noodles in salted water (1 teaspoon) according to the instructions on the package, drain and toss in oil (1 tbsp) in a hot saucepan. Peel and dice the onion. Peel and finely dice the garlic cloves. Drain the tuna and shred roughly. Heat oil (1 tbsp) in a pan and fry the onion cubes with the garlic cubes vigorously / stir-fry. Add the tomatoes (can) and season with salt (2 big pinches), pepper (1 big pinch), sugar (1 teaspoon), cream (2 tablespoons) and Italian herbs (2 tablespoons) and simmer for about 8-10 minutes . Fold in the torn tuna, capers (1 tbsp) and noodles, heat briefly and serve garnished with parsley.
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