Tallarines con atún, or Spaghetti with Tuna, is a classic Chilean childhood dish for many at home. My mom wasn’t a big fan of noodles or tuna, but I did eat it at friends’ houses occasionally.
It is very easy and with ingredients that we always have on hand—also a classic on campsites. You can make them with white sauce, but the most traditional way in Chile is using cream from a can (media crema in the USA). It saves time and is the flavor we are used to. I prefer tuna canned in oil because it is tastier, but you can use canned in water, too.
Other traditional recipes with canned tuna or mackerel:Print
- Half a package of cooked spaghetti
- 1 can of Media Crema
- 1 can of tuna
- 1/2 onion chopped into small cubes
- salt, oil, pepper, garlic
- parsley or chives to serve
- Cook the noodles according to the package instructions in salted water. Drain and reserve.
- In a large skillet, place one tablespoon of oil over medium-high heat, and once hot, add the onion and brown for 3-5 minutes, occasionally stirring until translucent.
- If desired, add a very finely chopped garlic clove, and cook for one more minute, stirring.
- Add the cream and stir, and add the shredded and drained tuna.
- Stir well; add salt and pepper and the cooked noodles.
- Stir very well and taste. Adjust the seasoning.
- Sprinkle with chives or chopped parsley, and serve hot.
- Prep Time: 20 minutos
- Cook Time: 20 minutos
- Category: Fish
- Method: Stove
- Cuisine: Chilean
Keywords: Tallarines con atún, Spaghetti with tuna