Tuna Pasta by Tina Spagnolo


  • 2 cans of tuna (in water)
  • 1/2 yellow onion, diced.
  • 3 Cloves garlic, finely chopped.
  • 1 teaspoon olive oil (extra virgin)
  • parsley, oregano, sage, and bay leaf (all to taste)
  • salt & pepper (to taste)
  • 1/2 cup white wine
  • 1/2 cup parmesan cheese (or a little more to taste)
  • 1/2 cup cream

Putting it All Together

  1.  Saute garlic and onions with spices in olive oil.  Cook until the garlic and onions are clarified.
  2.  Next, add tuna and wine and saute until it is all a golden brown.
  3. Add cheese and brown.
  4. Now, let the mixture “bubble” until the alcohol is cooked out of the mixture.
  5. Add the cream, turn off the heat, and let the sauce sit for about 5 minutes to let the flavors meld. 

There is enough sauce here to cover 1½ to 2 lbs of pasta.  Tina said it’s best with fettaccini.


I want to thank the woman who was my two oldest kid’s step mom, Tina, for sharing this recipe.  Those two kids love this dish.   Hence, even though she and I had a very, very rough beginning, I asked for the recipe after things cooled down.  

I had lost the recipe and found it while cleaning out and repacking a box the other day.  My son, especially will love seeing this.  I think.   Anyway, Tina, not sure what happened really, but I’m sorry, and I thank you for everything.  Peg  


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