Tuna Walnut Fettuccine
Creamy tuna and walnut fettuccine combines tender noodles with peas, crunchy walnuts, and a rich Ricotta cheese sauce, perfect for a satisfying weeknight meal.
Ingredients
Instructions
- Prepare the fettuccine noodles according to package instructions.
- During the last 2 minutes of cooking, stir in the frozen peas.
- Drain the noodles and peas, then set aside.
- In a large bowl, combine the drained tuna (reserve the oil), Ricotta cheese, grated Romano cheese, olive oil, salt, and Tabasco. Mix well.
- Add the cooked noodles and peas to the tuna mixture, then toss to combine.
- Sprinkle with chopped walnuts before serving.
Tips & Substitutions
For a creamy texture, consider using mascarpone cheese instead of Ricotta. If you want a bit more spice, add extra Tabasco or incorporate some crushed red pepper flakes. Toast the walnuts lightly before adding to enhance their flavor. For a lighter version, substitute whole wheat fettuccine or zucchini noodles. This dish is inspired by classic Italian recipes that highlight seafood and pasta.
Serving Suggestions
Serve Tuna Walnut Fettuccine warm, garnished with additional grated Romano cheese and freshly cracked black pepper. It pairs beautifully with a simple green salad dressed with lemon vinaigrette or crusty garlic bread. For a complete meal, consider serving alongside roasted vegetables or a side of sautéed spinach.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or olive oil to loosen the sauce. You can also microwave in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Walnut Fettuccine contains roughly 993 calories, with 35g protein, 63g carbohydrates, and 68g fat. It is an excellent source of protein (71% of the Daily Value), iron (34% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1460mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned for this recipe?
Yes, you can use fresh tuna. Just sear the tuna steaks in olive oil until cooked to your liking, then flake them into the mixture. Adjust the cooking time accordingly since fresh tuna will require a different approach compared to canned.
What can I substitute for walnuts if I have a nut allergy?
If you have a nut allergy, you can omit the walnuts entirely or replace them with sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, you might consider using crispy fried onions for added texture without the nuts.
Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time. Simply follow the recipe up to the point of combining the noodles with the tuna mixture. Store separately in the refrigerator, and then combine and heat before serving. This can enhance the flavors, making it a great option for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).