Ingredients (6-8 servings)
- 1 lb bowtie pasta (or any short pasta)
- 6 Tbsp butter
- 1/3 cup all-purpose flour
- 7 cups whole milk
- 3 cans (7 oz each) tuna in water, drained
- 1 1/2 cups frozen peas
- 2 tsp salt (plus more to taste)
- 2 Tbsp black pepper
Get Your Pasta Water Boiling
Fill a large pot with water, salt it well, and get it boiling.
Once boiling, add your pasta and cook according to package directions.
You’ll want the pasta to finish around the same time as your sauce, so start this first.
Make the Roux Base
In a separate large pot, melt the butter over medium heat.
Once it starts to bubble, add the flour and whisk until it becomes a smooth paste.
Cook the roux for ~3-4 minutes, whisking occasionally – you don’t want it to brown, just cook out the raw flour taste.
Build the Cream Sauce
Slowly pour the milk into the roux, whisking constantly to keep the sauce smooth.
This is where things get critical – increase the heat to high and DO NOT stop whisking or you’ll risk burning your sauce.
Once the sauce boils, immediately remove it from the heat.
The sauce will thicken as it cools slightly.
Add the Tuna and Seasonings
Add the drained tuna, salt, and black pepper to the sauce.
Return to low heat and switch to a wooden spoon for easier stirring.
Cook for ~10-15 minutes, stirring occasionally – this lets the flavors meld and the sauce thicken further.
Combine Everything
Once your pasta is done, drain it and add it directly to the sauce along with the frozen peas.
Cook for another ~5 minutes, stirring to combine everything.
If the sauce gets too thick, thin it out with a splash of milk.
Taste and adjust salt and pepper as needed – I usually end up adding more of both.
Tuna Noodles
Ingredients
Ingredients (6-8 servings)
- 1 lb bowtie pasta, or any short pasta
- 6 Tbsp butter
- 1/3 cup all-purpose flour
- 7 cups whole milk
- 3 cans tuna in water, 7 oz each, drained
- 1 1/2 cups frozen peas
- 2 tsp salt, plus more to taste
- 2 Tbsp black pepper
Instructions
- Fill a large pot with salted water and bring to a boil. Add pasta and cook according to package directions.
- In a separate large pot, melt butter over medium heat. Add flour and whisk into a smooth paste. Cook 3-4 minutes, whisking occasionally.
- Slowly pour milk into the roux, whisking constantly. Increase heat to high and whisk continuously until sauce boils. Remove from heat immediately.
- Add drained tuna, salt, and black pepper to sauce. Return to low heat and cook 10-15 minutes, stirring occasionally.
- Drain pasta and add to sauce along with frozen peas. Cook 5 minutes, stirring to combine.
- Thin with milk if needed. Taste and adjust seasoning.