Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 cans tuna in its own juice
- 1 onion (s)
- 1 clove garlic
- 1 cup cream
- 1 cup crème fraîche
- 1 bunch parsley
- 1 lemon (s), untreated
- 3 tablespoon capers
- 1 dash white wine
- Tagliatelle, green
- pepper
- possibly salt
Print Recipe
Pin Recipe Instructions
- In a pan, fry the onions and garlic in hot oil until translucent.
- Deglaze with white wine. Then add the cup of cream (or milk as an alternative, depending on your figure !!!). Also add creme fraiche. Add half of the chopped parsley and capers.
- Now rub the peel of an untreated lemon into the sauce, then season with pepper. Let the sauce simmer for about 15 minutes (on a low level). In the meantime, cook the green ribbon noodles al dente. Finally, add the remaining parsley and the tuna to the sauce and bring to the boil for another 2 minutes over high heat. Season to taste and off with it over the pasta - done, bon appetit !!!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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