Mushroom And Tuna: A Culinary Match?

Tuna and mushrooms are two ingredients that can be combined in a variety of ways to create delicious meals. One popular dish that combines these two foods is pasta. There are several pasta recipes that include tuna, mushrooms, and other ingredients such as spinach, peas, and various sauces. The type of mushroom used can vary, as can the type of tuna, allowing for flexibility in the recipes. The history of combining tuna and mushrooms in pasta can be traced back to the carrettieri, cart drivers who created easy pasta dishes using shelf-stable ingredients they had on hand. Today, there are many variations of this classic dish, including creamy sauces, tomato-based sauces, and different herbs and spices.

Tuna and mushroom pasta recipes

Tuna and mushrooms are a great combination, and pasta is a brilliant way to bring these two ingredients together. Here are some tuna and mushroom pasta recipes to try.

Creamy Tuna and Mushroom Pasta

This recipe is super-easy to make in just 30 minutes and is tossed with a lemon garlic cream sauce. It's a simple meal that your family will love, made with just a handful of staple ingredients.

Ingredients:

• Pasta (any shape)
• Canned tuna (preferably packed in olive oil)
• Mushrooms (baby bella or any type of your choice)
• Butter
• Garlic
• Rosemary (or any other Italian herbs)
• Lemon (juice and zest)
• Freshly-grated Parmesan
• Salt
• Black pepper
• Fresh baby spinach or any pasta-friendly greens (optional)

Instructions:

• Cook the pasta al dente in a large stockpot of generously-salted water. Reserve a cup of the starchy pasta water and drain the pasta.
• Melt some butter in a large non-stick pan over medium-high heat. Add the mushrooms and sauté for 6 to 8 minutes, stirring every 2 minutes until browned.
• Add the garlic, rosemary, and red pepper flakes. Sauté for 2 minutes, stirring frequently.
• Toss the cooked pasta with the mushroom mixture, lemon juice, lemon zest, and grated Parmesan.
• Season with salt and black pepper to taste.
• Add some spinach or other greens if desired, and serve immediately.

Roman-Style Spaghetti Alla Carrettiera (Tomato, Tuna, and Mushroom Pasta)

This recipe originates from the carrettieri, cart drivers who would travel from town to town selling goods. They would make easy pasta dishes using shelf-stable ingredients like canned tuna, dried mushrooms, and jarred tomatoes.

Ingredients:

• Spaghetti
• Canned tuna (preferably ventresca or belly tuna packed in olive oil)
• Dried mushrooms
• Jarred or canned tomatoes
• Fresh parsley
• Garlic
• Salt
• Pepper

Instructions:

• Soak the dried mushrooms in boiling water for about 20 minutes until fully softened. Remove the mushrooms and squeeze out the excess water.
• Cook the spaghetti according to the package instructions.
• In a pan, heat some olive oil and add the garlic. Sauté for a minute, then add the soaked mushrooms and crushed tomatoes.
• Flake in the canned tuna and add the parsley, salt, and pepper.
• Toss the cooked spaghetti with the sauce and serve.

Tuna Pasta with Mushrooms and Peas

This recipe is a tasty combination of canned tuna, fresh mushrooms, and frozen peas in a rich and creamy sauce with a hint of Dijon mustard.

Ingredients:

• Pasta (short or medium type like farfalle, penne, or casarecce)
• Canned tuna
• Fresh mushrooms (white button or any variety)
• Frozen peas
• Butter
• Flour
• Chicken broth
• Heavy cream
• Dijon mustard
• Kosher salt
• Black pepper
• Red pepper flakes
• Parmesan cheese

Instructions:

• Sauté the mushrooms in butter until softened and lightly browned. Add the frozen peas and minced garlic and cook for 2-3 minutes.
• Cook the pasta al dente according to the package directions.
• Make the creamy sauce by whisking together butter, flour, chicken broth, heavy cream, Dijon mustard, kosher salt, black pepper, and red pepper flakes.
• Once the sauce thickens, add the drained tuna, cooked pasta, and veggies. Toss everything together.
• Serve with Parmesan cheese and crusty bread.

Roman-style tuna, mushroom, and tomato pasta

Ingredients

• Canned tuna (preferably packed in olive oil)
• Dried mushrooms
• Jarred or canned tomatoes
• Garlic
• Parsley
• Pasta of your choice (spaghetti, spaghettoni, bucatini, or linguine)
• Red pepper flakes
• Salt
• Fish sauce (optional)

Instructions

• Soak the dried mushrooms in boiling water for about 20 minutes until they are fully softened. Remove the mushrooms from the water and squeeze out the excess moisture.
• Cook the pasta in a large pot of generously salted water until it is almost al dente. Reserve some of the starchy pasta water for later.
• In a separate pan, heat some olive oil and add the garlic cloves. Cook over medium heat until the garlic is deep golden brown on all sides. Remove the garlic from the pan.
• Add the red pepper flakes and dried chile to the pan and cook until fragrant.
• Add the tomatoes and season lightly with salt. Bring the mixture to a simmer and cook until the sauce thickens slightly.
• Add the fish sauce (if using) and gently flake in the tuna, taking care to keep the pieces intact.
• Combine the cooked pasta with the sauce. Add a ladleful of the reserved pasta water to help coat the pasta and ensure it remains al dente.
• Garnish the dish with fresh parsley and serve while hot.

Feel free to add your own twist to this recipe. Some people like to add a dash of lemon juice or grated Parmesan cheese to enhance the flavour. You can also experiment with different types of herbs and spices to find your perfect combination. Enjoy your delicious Roman-style tuna, mushroom, and tomato pasta!

Tuna, mushroom, and pea pasta

To start, cook the pasta in a large pot of generously salted water until it is al dente. Meanwhile, melt some butter in a separate pan over medium-high heat and add the mushrooms, sautéing for 6 to 8 minutes until browned. Next, add the garlic, rosemary, and red pepper flakes, and sauté for a further 2 minutes. Once the sauce thickens, add in the drained and flaked tuna, pasta, and peas, tossing everything together.

For the sauce, you can use cream, or a cornstarch slurry for a lighter option. If you choose to use cream, add some lemon juice to taste to create a bright, zesty note. You can also add some pasta water to the sauce to contribute to its creaminess and thickness. This pasta dish pairs well with a glass of Chardonnay and some crusty bread.

This recipe is a modern twist on the classic tuna casserole, with its simple blend of sautéed mushrooms, tuna, and a creamy sauce. It is a tasty, quick and easy meal that can be enjoyed any time of the year, especially during Lent and on Fish Fridays.

Tuna and mushroom pizza

Ingredients

For the dough:

• Flour
• Olive oil
• Water

For the sauce:

• Tomatoes
• Oregano
• Basil
• Ketchup
• Sugar

Toppings:

• Cheese (mozzarella)
• Mushrooms
• Tuna

Method:

• Prepare the dough by mixing the dry ingredients, then gradually adding olive oil and water until a sticky dough forms.
• Leave the dough to rest for about an hour.
• Roll out the dough on a floured surface and form a base.
• Prepare the sauce by mixing the tomatoes, oregano, basil, ketchup, and a pinch of sugar in a saucepan. Heat until warmed through, then season to taste.
• Spread the sauce over the pizza base.
• Sprinkle cheese on the sauce.
• Add the tuna and mushroom toppings.
• Bake the pizza at 220-230 degrees Celsius for about 12-20 minutes, until the cheese is golden brown and the base is crisp.

You can also add other toppings to this pizza, such as red onions, black olives, or capers, to enhance the flavour. Enjoy your homemade tuna and mushroom pizza!

Tuna and mushroom casseroles

Tuna and mushrooms are a great combination and can be used to make a delicious and comforting casserole. This is a classic American comfort food that can be made in a variety of ways, with different herbs and spices, and can be topped with potato chips or crackers for a crunchy texture.

To make a tuna and mushroom casserole, you will need a can of tuna, mushrooms, egg noodles, and a variety of other ingredients depending on your preference. You can use canned or fresh mushrooms, frying them in butter or dry-frying them in their own juices. You can also add in onions, garlic, celery, peas, carrots, and tomatoes for extra flavour and texture.

The sauce for the casserole can be made with milk, cheese, and cream of mushroom soup. You can also add in some Italian herbs, such as rosemary, for extra flavour. If you want a lighter sauce, you can skip the cream and add in extra lemon juice and Parmesan cheese.

Once you have prepared your ingredients, mix the noodles, vegetables, and sauce together in a large bowl. Spread the mixture into a casserole dish and top with your chosen topping. Bake in the oven at 400°F for 20 minutes, or until the topping is golden and bubbly.

This tuna and mushroom casserole is a quick and easy meal that can be made in advance and frozen for future use. It's a comforting dish that's perfect for a weeknight dinner and can be customised to your taste.

Frequently asked questions