Bucatini tuna peas masala

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100gms bucatini pasta
olive oil for cooking
1 onion, finely chopped
1tsp fresh garlic grated
1tsp fresh ginger grated
11/2 can tinned tomato
1 can of tuna – drain the water
11/2 cup frozen peas – thawed and ready to use
1tsp turmeric powder
1tsp coriander powder
1tsp cumin powder
11/2 garam masala
3 green chillies, chopped (optional)
Handful of black olives, sliced (optional)
1tbsp capers (optional)
2tbsp garlic cheese / cream cheese
Salt to taste
1 lemon
Handful of coriander leaves to garnish
Ready fried onions to garnish (optional)
Generous amount of parmesan cheese to sprinkle on top



Boil the pasta in salted water and cook until aldente

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Heat the olive oil n a pan. Add the chopped onions and sauté until golden brown.

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Add the ginger and garlic pastes and mix well.

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Now add the tomatoes and cook for a couple of minutes.

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Add the powdered spices, green chillies, and salt. Mix well and cook for a few minutes. Add some water if you find the mix is too thick.

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Now add the tuna to the pan and cook for a 2-3 minutes. Add the peas, olives and capers. Add water according to the consistency of the gravy. It should be thickish sauce.

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Cover and cook for 3-4 minutes.

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Add the cream cheese to the mix.

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Toss the cooked bucatini in the tuna and peas sauce and mix well.

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Squeeze some lemon juice and garnish with coriander leaves and crispy fried onions.

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Sprinkle some parmesan cheese and serve.

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