Tuna alfredo recipe

This tuna alfredo recipe is easy. Best of all, it can be done three different ways. No matter what ingredients you have on hand, this is the perfect meal for a busy day when you need to put something on the dinner table fast. At my house, that is most days.

I used to buy boxed meals all the time. I thought they were convenient and budget-friendly. Really, though, it takes the same amount of time to make the same thing from scratch. And while you might save a dollar off of buying all the ingredients on their own, the boxed version is full of preservatives and other things you probably don’t want to know about.

Tuna alfredo three ways

Option 1: The fastest

This version takes all of 15 minutes to make. It isn’t the cheapest, unless you can find the ingredients on a good sale. Read the label on the alfredo, as some include preservatives and corn syrup. We like Newman’s Own or any organic brand.

Ingredients

• 1 package pasta, any shape
• 1 jar alfredo sauce, any brand
• 2 cans chunk light tuna in water

Instructions

Boil the pasta according to the package. Drain and return to the pot. Pour in about half the alfredo and both cans of tuna (drained). Stir to combine and heat.

Option 2: The longest-lasting

The convenience of a boxed meal is that it can be stored in the pantry for a long time. I’ve seen some with an expiration date years in the future, which kind of makes me wonder what keeps it fresh. Some of the ingredients in this version can be kept in the pantry for a while – the pasta, canned tuna, and milk. Parmesan cheese can last about six months in the refrigerator and butter for a month or so. Always check the package dates and if in doubt, throw it out.

Ingredients

• 1 package pasta, any shape
• 1 can evaporated milk
• 1 cup grated parmesan cheese
• 2 tablespoons butter
• 2 cans chunk light tuna in water

Instructions

Boil the pasta according to the package. Drain and return to the pot. Add the milk, cheese and butter. Heat and stir until the sauce becomes thick. Add the tuna, drained.

Option 3: The tastiest

This version is definitely my favorite. I love a good, rich alfredo sauce. Of course, heavy cream is high in saturated fat and so is butter. I’m not making any health claims, but most people can have a little here and there without any adverse effects. Just don’t eat alfredo every day.

Ingredients

• 1 package pasta, any shape
• 1 cup heavy cream
• 2 tablespoons butter
• 1 cup parmesan cheese, grated
• 2 can chunk light tuna in water

Instructions

Boil the pasta according to the package. Drain and return to the pot. Add the cream, cheese and butter. Heat and stir until the sauce becomes thick. Add the tuna, drained.

All three versions of this tuna alfredo recipe can also be seasoned with salt and pepper to taste. I usually add whatever vegetables we have on hand. Onions, leeks, and broccoli are good choices. Serve with a side salad or a chunk of crusty bread.

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