Bucatini tuna peas masala
Radhika
September 29, 2021
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Ingredients
Adjust Servings
| 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 |
Directions
1.
Boil the pasta in salted water and cook until aldente
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2.
Heat the olive oil n a pan. Add the chopped onions and sauté until golden brown.
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3.
Add the ginger and garlic pastes and mix well.
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4.
Now add the tomatoes and cook for a couple of minutes.
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5.
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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6.
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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7.
Cover and cook for 3-4 minutes.
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8.
Add the cream cheese to the mix.
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9.
Toss the cooked bucatini in the tuna and peas sauce and mix well.
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10.
Squeeze some lemon juice and garnish with coriander leaves and crispy fried onions.
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11.
Sprinkle some parmesan cheese and serve.
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