Tuna Alfredo Pasta Recipe

Tuna alfredo is a delicious comfort food recipe you can make at home with just a few ingredients. Serve with pasta and a green vegetable.

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Making alfredo sauce from scratch is simple. All you need are butter, heavy cream, and parmesan cheese. It whisks together quickly on the stove before tossing it with your favorite pasta.

Tuna alfredo is usually made with canned fish, but for this recipe I used frozen tuna steaks. If you prefer the canned version, you can simply skip the step below preparing the tuna. Drain a couple of cans of chunk light tuna in water and add them in its place.

Fettucine is the classic pasta to serve with this, but any pasta (even a gluten-free version if you prefer) will do.

Serve this alfredo with soft bread, a side salad, or your favorite green vegetable.

How to make tuna alfredo

Ingredients

• 10 ounces ahi tuna steak
• salt and pepper
• 1/2 tablespoon butter
• 12 ounces pasta
• 2 tablespoons butter
• 1 cup heavy cream
• 2 cups parmesan cheese, grated

Instructions

1. Sear the tuna steaks.

Start by cooking the tuna steaks. Open the packaging and pat the raw fish dry using paper towels. You’ll get a better sear without the extra moisture in the pan. Season both sides of the tuna with salt and pepper.

Heat a skillet to medium-high and add the 1/2 tablespoon of butter. Cast iron is great for getting a good sear, but any skillet will do. When the skillet is hot, add the tuna steaks. Sear the tuna 3-4 minutes on each side or until the tuna is cooked through.

The tuna should be nice and brown on both sides and a white/tan color up the ends. Remove the tuna from the skillet and set it aside to rest while you make the rest of the recipe.

2. Prepare the pasta.

Cook the pasta according to the package directions. Bring a pot of water to a boil and add a pinch of salt, then add the pasta. If you’re cooking dry fettuccine, it will cook for around 8 minutes.

Drain the pasta into a colander and leave it.

3. Whisk together the sauce.

Back in the skillet you used to cook the fish, melt the 2 tablespoons of butter over medium heat. Add the heavy cream and grated parmesan. Whisk the mixture for a few minutes, until everything is combined and the sauce starts to thicken.

4. Add the pasta to the alfredo.

Turn off the heat. Add the drained pasta to the alfredo sauce and toss to coat.

5. Shred the tuna.

Use a pair of forks to shred the tuna into large chunks. It should flake easily.

6. Add the tuna to the alfredo.

Add the shredded tuna steak to the skillet with the sauce and pasta. Gently stir the pasta to fold in the tuna.

Divide the tuna alfredo onto plate or bowls to serve hot.

If you have leftovers, they can be stored in a covered container in the refrigerator for a few days. Reheat in the microwave or on the stovetop. This recipe doesn’t freeze well.

Printable recipe

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Simple Chopped Greek Salad
• One Pan Creamy Pesto Chicken Pasta
• Chicken Zucchini Pesto Tortellini