in Recipes

Spätzle with tuna sauce

updated

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Ingredients for 2 servings:

  • 1 can tuna in oil
  • 200 g whipped cream
  • 1 tbsp tomato paste
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 2 slices of processed cheese
  • 250 g Spätzle from the refrigerated counter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Bring a pot of salted water to a boil for the spaetzle. When the water boils, add the spaetzle and cook according to the package instructions. Whisk the heavy cream with the eggs and tomato paste and season with salt and pepper. Heat in a pot (but do not bring to a boil, as this will cause the egg to curdle). Drain the tuna and add it. Drain the spaetzle and serve with the sauce.

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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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