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Spaghetti with tuna and sherry

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Ingredients for 4 servings:

  • 400 g pasta (spaghetti)
  • 2 tbsp oil (olive oil)
  • 25 g butter
  • 1 clove(s) garlic, finely chopped
  • 200 ml fish broth or chicken broth
  • 3 tbsp sherry
  • 200 g tuna, drained from the can and chopped with a fork
  • 2 tbsp cream
  • 3 tbsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 8 minutes; Total time approx. 8 minutes

Heat the oil and butter in a pan. Add the garlic and sauté over medium heat for 2 minutes. Pour in the stock and sherry and simmer for 5 minutes to reduce the liquid. Stir in the tuna, cream, and 2/3 of the parsley. Season with salt and pepper, and mix well. Drain the spaghetti, toss it into the sauce, and serve garnished with the remaining parsley.

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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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