Wednesday,19 September, 2018
Current issue | Issue 1146, 2 - 8 May 2013
Wednesday,19 September, 2018
Issue 1146, 2 - 8 May 2013

Ahram Weekly

Sufra Dayma: Dill tuna and mushroom pasta

Serves 4
500 gms spaghetti
2 x 200 gms chunk tuna cans (drained)
1 onion (finely chopped)
3 garlic cloves (thinly sliced)
2 hot green chilli pods (seeded, sliced)
250 gms fresh mushrooms (sliced)
1 cup pouring cream
1/2 cup green pickled olives (pitted, halved)
1/2 cup fresh dill leaves
Salt + pepper
2 tbsp olive oil

Cook pasta in a large pan of salted boiling water until al dente. Drain and cover. Heat a non-stick wide pan. Add oil and lower heat to medium. Add onion and stir until translucent. Add seasoning, stirring until fragrant. Stir in garlic and chilli. Cook for one minute. Add mushrooms and stir for a couple of minutes, or until soft. Add tuna and cook for another minute.  Add cream and bring to a simmer.
Remove from heat and stir in dill and olives. Toss with drained  pasta and serve immediately.

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