Tuna – Spaghetti with Corn
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (spahetti)
- 1 onion (s), thick
- 1 can corn
- 1 can tuna, in its own juice
- 1 cup sour cream
- 1 cup sweet cream
- 2 sprigs thyme
- 0.5 teaspoon ½ cayenne pepper, ground
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Add salted water for the spaghetti. Dice the onions and sauté them in a saucepan with a little oil. Add the drained corn. Pick up the tuna (also drained) with a fork and add. In the meantime, add the spaghetti to the boiling water. Stir cornstarch into the sour cream (this will prevent it from flaking) and add the sweet cream to the saucepan. Season to taste with pepper and salt, add the torn thyme leaves, as well as the cayenne pepper. Let simmer for about 2 - 3 minutes, otherwise the cornstarch tastes out and the sauce will be nice and creamy. If the sauce is too thick, you can help with a dash of white wine.
- Drain the spaghetti and mix with the sauce, put in a bowl and enjoy your meal.
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