How to Make Tuna Rotini

Rotini pasta works extremely well with various types of meats or fish. This tuna dish in particular is one of my personal favorites.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 lb Rotini Pasta
• 1 Pouch Tuna Fillet (Fresh or canned Tuna will suffice as well)
• Olive Oil
• Minced Garlic
• Basil
• Oregano
• Butter
• Carrots (optional)
• Celery (optional)
• Water
• Pepper
• Salt
• Pasta Pot
• Skillet

How to Make Tuna Rotini

1. Boil Water for the rotini. ADD SALT TO THE WATER IMMEDIATELY. Once the water boils, add the rotini. Cook on medium heat stirring frequently.
2. Once the rotini has been cooking for 2 to 3 minutes begin sauce. Put 3/4 to 1 cup of olive oil on the skillet, add tuna, use all juices. Add chopped carrots and celery (optional). Next add minced garlic, basil, oregano and pepper. How much you use depends on your personal tastes. I'd recommend starting with 1/4 teaspoon and taking it from there. Simmer.
3. Once the tuna sauce has been simmering for about a minute, add butter to the sauce. Stir butter on the tuna initially but you eventually want your butter to blend with the oil and tuna. This will make the sauce a little thicker, this is what you want.
4. Continue cooking sauce until carrots and celery are tender. To do this you may want to turn up the heat slightly at times. Be careful not to make it too hot though; you never want to be much higher than a simmer.
5. Once rotini and tuna are both finished combine the two. Stir very throughly. It is important to allow this dish to cool and allow sauce to slightly thicken. Due to the texture of this sauce, the pasta will absorb the majority of it.
6. Enjoy!!

Tips & Warnings

• The carrots and celery are optional, however they are HIGHLY RECOMMENDED. In my opinion they really make the difference in this dish. However, if you do not like carrots or celery, you may omit one or both.