Short and Sweet: Leek, Mushroom and Tuna Pasta

| October 8, 2010 | 1 Comment


Some nights, the idea of actually cooking is enough to drive you mad. When that happens you can reach for the takeout menu or do something about it. If you choose the latter, having a dish like this in your cache is a must.

A little tangy. A certain richness. Meaty tuna. This pasta has a little bit of everything — and it’s fast enough for just about any night.

What are you cooking these days?

Tuna, Mushroom and Leek Pasta
serves 4

1 tbsp olive oil
2 cloves garlic, minced
2 leeks, halved, cut into 2″ pieces and rinsed
8 oz mushrooms, sliced and rinsed
1/2 cup white wine
salt and pepper, to taste
1 5 oz. can yellowfin tuna packed in olive oil
juice of 1/2 lemon
1/2 lb gemelli pasta (or shape of your choice), prepared

Heat the olive oil in a large, deep skillet. Add the garlic. Cook for 1 minute. Stir in the leeks and mushrooms. Cover and cook for 5-7 minutes, until the leeks are softened.

Add the white wine. Season well with salt and pepper. Stir in the tuna (with the oil) drizzle with lemon juice. Bring to a boil and let cook for 5-10 minutes, until reduced.ft

Add the pasta to the pan and toss to coat.


Category: pasta, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Yum! I love tuna and pasta!

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