Wednesday, May 23, 2012

Tuna Rigatoni

If you are looking for an easy quick recipe. Here's a recipe for tuna rigonati. Yes, tuna . This recipe brings me back to those college days where there was nothing in the fridge or pantry except for tuna, tomato sauce and a box of tuna. I first had this dish when visiting a friend and she had a huge pot on her stove. It's delicious and I've changed the recipe abit. Have fun with it add in different vegetables or different cheeses. Let's begin.


2 cans of tuna
2 green onions chopped
1/4 cup of rough chopped onions
6 oz of shredded cheddar cheese
8 oz of rigatoni
salt to taste
1/2 bouillon cube
couple pinches of seasoning salt
1/4 teaspoon black pepper or more
8 oz Bertoli tomato sauce
1 teaspoon of lime juice
1 garlic clove , crushed
1/4 cup vegetable oil

1/8 teaspoon cayennecayenne pepper1/8
½ cup vegetable oilvegetable oil½
1/8 teaspoon cayennecayenne pepper1/8
½ cup vegetable oilvegetable oil½


Bring a large pot of salted water to a boil over high heat. When the pasta is tender, drain and set aside. Place drained well tuna in a bowl and squeeze in lime juice and mix. In a meduim sauce pan, add vegetable oil to hot pan. When the oil is hot, fry the tuna until a meduim brown color. Add in crushed garlic clove, chopped onions and sprinkle in bouillon cube. Stir, stir stir and cook until onions are cooked.

Add in tomato sauce, rigatoni pasta and mix. Add salt to taste, sprinkle on seasoning salt and black pepper. Allow the sauce to thicken and boil down a little for 5 to 6 minutes on meduim heat. Add in shredded cheese and garnish with green onions.


1 comment:

  1. Greatttttt recipe! I didn't have shredded cheese so I used regular yellow cheese & it came out perfect. Thank you!

    Also do you have a recipe for crab meat?