Ingredients for Creamy Tuna Fettuccini
- 2 (5 ounce) cans tuna, drained and flaked
- Fettuccine
- 2 tablespoons butter
- Olive Oil
- 2 cloves garlic, minced
- Fresh Mushrooms
- 1 cup sour cream
- 1/2 cup milk
- Parmesan Cheese
- 2 tablespoons chopped fresh parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Creamy Tuna Fettuccini? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Creamy Tuna Fettuccini
- Cook 1 pound fettuccine according to package directions. Drain and set aside.
- While pasta cooks, drain 2 (5 ounce) cans tuna and flake it with a fork.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic and 8 ounces sliced mushrooms. Sauté for 5-7 minutes, until mushrooms are softened and lightly browned.
- Reduce heat to low. Stir in 1 cup sour cream, 1/2 cup milk, and 1/2 cup grated Parmesan cheese. Cook until cheese is melted and sauce is smooth, stirring constantly.
- Gently fold in the flaked tuna. Heat through for 1-2 minutes.
- Add cooked fettuccine to the skillet and toss to coat evenly in the creamy sauce.
- Serve immediately, garnished with fresh parsley (approximately 2 tablespoons chopped).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
95g
Carbs
15g