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Spaghetti in tuna sauce with artichoke hearts

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Ingredients for 2 servings:

  • 500g spaghetti
  • 4 tbsp oil
  • 2 onions
  • 3 cans of tuna in oil (200g each)
  • 1 can artichoke hearts
  • 400 ml cream
  • 125 ml vegetable stock, soluble
  • 3 tbsp white wine
  • salt and pepper
  • 1 bunch of dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the spaghetti according to the instructions and drain. For the sauce, finely chop the dill, drain the artichoke hearts, and quarter them. Drain the tuna and cut it into small pieces with a fork. Peel and finely chop the onions, sauté them in the oil, add the cream, stock, and fish, and heat gently for about 10 minutes (do not boil). Season with wine, salt, and pepper. Finally, stir in the chopped dill and artichoke hearts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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