Tagliatelle With Tuna And Egg Recipes

TAGLIATELLE WITH TUNA AND EGG

Steps:

• For the béchamel sauce: Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
• Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
• Shred the tuna with a fork. Whisk the béchamel and the cream; set aside.
• Cook the egg. When the egg is cooked, peel and cut it into small pieces; set aside.
• Bring to a boil over high heat a saucepan with water seasoned with some salt and a small onion. When starts boiling, reduce to medium-low heat, add the tagliatelle and cook about 10 minutes. When the pasta is cooked, drain it and set aside.
• Place the olive oil and the chopped onion in a saucepan and saute over low heat until the onion start to turn slightly golden, stirring occasionally. Add the shredded tuna and season with pepper and paprika. Stir and cook over low heat for 3 to 4 minutes, stirring occasionally.
• Add the tagliatelle, the egg cut into small pieces and the béchamel mixture. Mix well and cook more 2 to 3 minutes. Turn off the heat, sprinkle with thyme and serve.

TAGLIATELLE WITH TUNA, LEMON & ROCKET

Steps:

• Cook the pasta in a large pan of boiling salted water until al dente. Meanwhile, heat the olive oil in another large pan, add the garlic and cook for 1 minute.
• Put the drained tuna in a bowl. Lightly mash with a fork and add to the garlic in the pan, then add the rocket. Season with salt and pepper to taste, and stir in the lemon zest and juice.
• Drain the pasta and add to the tuna mixture. Mix well together and serve immediately, drizzled with a little extra virgin olive oil and garnished with extra rocket.