John Myers
Tagliatelle Allo Zafferano in Tonno Panna
The perfect tagliatelle allo zafferano in tonno panna recipe with a picture and simple step-by-step instructions.
- 200 g Tagliatelle
- 1 Can Tuna preserve drained
- 3 tbsp Rapeseed oil
- 0,5 piece Diced onion
- 1 piece Garlic cloves pressed
- Fresh oregano
- Freshly chopped chives
- 150 g Soy cream
- Pepper from the grinder
- Sea salt from the mill
- Chilli from the mill
- Cook the tagliatelle as instructed. I also use 1 tablespoon of oil to prevent the pasta from sticking.
- Dice the onions, press the garlic or – if you don’t have a garlic press at hand – dice or chop very small. Also chop the oregano into small pieces. A herbal seesaw is recommended here. (I still struggle with a huge knife. But not for long. ;-)) Steam the onions, garlic and oregano in 2 tablespoons of oil until translucent. Add the tuna (also with its own juice if you like). Mix everything together, deglaze with the soy cream and season with salt, pepper and chilli to taste.
- Mix the ribbon noodles with the tuna cream sauce and serve. Buon Appetito.
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