Tuna Carbonara (Filipino Style)
500 g of pasta (fettuccine)
1 180 g canned Hot & Spicy century tuna
1 7.6 oz can of Nestle cream
1 12 oz. can of evaporated milk
1 small onion, finely chopped (preferably red)
2 tbsp. butter
½ cup of grated Parmesan cheese
Kraft quick melt Eden cheese (alternative)
½ tsp. of ground black pepper
¼ tsp. sea salt
1 ½ tbsp. of corn starch (dilute in cold water)
broccoli, chopped (steamed)
2 stalks of celery, finely chopped
In a large skillet, sauté onion in butter. Add tuna chunks and stir. Cook it for 2-3 minutes. Add evaporated milk and cream, cover it and let it boil for 3-5 minutes at a low heat. At the boiling point, add diluted cornstarch to thicken the natural sauce. When adding the cornstarch, stir it constantly to avoid lumps of congeals starch and sauce. Stir it for 3-5 minutes. The sauce will return to its original transparency and appearance as the starch cooks out. Add the Parmesan cheese and ground pepper and turn off the heat.
For proper way of cooking pasta please click on this link How to Cook Pasta. Serve with grated Parmesan cheese, steamed broccoli and garnish with celery on top.