Haben Sie zu Hause Thunfisch und Pasta in Dosen? Leichtes und leckeres Abendessen

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 pc Onion (medium yellow onion, diced)
• 4 cloves Garlic (minced)
• 0.5 tsp Smoked Sweet Paprika (adds smoky flavor)
• 400 ml Tomato Sauce (canned or jarred, plain)
• to taste Salt
• to taste Black Pepper
• 450 ml Water or Vegetable Broth (use broth for extra flavor)
• 200 g Penne Pasta (uncooked)
• 2 cans Canned Tuna in Oil (drained)
• 2 tbsp Fresh Parsley (chopped, flat‑leaf)
• 125 g Greek Yogurt (plain, full‑fat)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, chop the parsley, and measure out oil, sauce, water, pasta, and tuna.

   Time: PT10M

2. Sauté Onion

   Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until it turns a golden‑brown color, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic

   Add the minced garlic to the skillet and sauté lightly for 1 minute, just until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Toast Paprika

   Sprinkle the smoked sweet paprika over the onion‑garlic mixture and stir for 30 seconds.

   Time: PT30S

   Temperature: medium heat

5. Add Tomato Sauce

   Pour in the tomato sauce, season with salt and pepper, and cook, stirring, for 2–3 minutes.

   Time: PT3M

   Temperature: medium heat

6. Add Liquid and Bring to Boil

   Add the water or vegetable broth, increase the heat and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high heat

7. Cook Penne Pasta

   Add the uncooked penne pasta to the boiling sauce and cook for about 10 minutes, or until al dente.

   Time: PT10M

   Temperature: high heat

8. Add Tuna

   While the pasta is cooking, drain the canned tuna, discarding the oil, and stir the tuna into the skillet.

   Time: PT2M

9. Finish with Yogurt and Parsley

   Reduce the heat to low, fold in the Greek yogurt and chopped parsley, and heat gently for 2 minutes without boiling.

   Time: PT2M

   Temperature: low heat

10. Serve

    Plate the pasta, garnish with a little extra parsley if desired, and serve hot.

    Time: PT0M

Nutrition Facts

Calories

575

Protein

29 g

Carbohydrates

33 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Smoked Sweet Paprika: Regular Sweet Paprika
• Instead of Tomato Sauce: Crushed tomatoes (blended)
• Instead of Water or Vegetable Broth: Chicken broth
• Instead of Penne Pasta: Fusilli, Rigatoni
• Instead of Canned Tuna in Oil: Canned tuna in water, Canned salmon
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Greek Yogurt: Sour cream, Regular plain yogurt

Equipment Needed

• Large Skillet
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Colander
• Serving Bowl

Critical Steps — Do Not Skip

• Sauté the onion until golden brown.
• Do not let the garlic burn.
• Bring the sauce to a rolling boil before adding pasta.
• Cook the penne al dente.
• Do not boil after adding Greek yogurt to avoid curdling.

Chef Tips from the Video

• Use extra‑virgin olive oil for the best flavor in the base.
• Fresh flat‑leaf parsley adds a bright finish; add it at the end to keep its color.
• Full‑fat Greek yogurt gives a richer, silkier sauce than low‑fat versions.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended because the yogurt may separate when frozen.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce and store it in the fridge; reheat before adding pasta.
• Cook the pasta al dente, drain, and toss with a little oil to prevent sticking; add just before serving.
• Yogurt can be mixed in at the last minute to keep the sauce creamy.

Frequently Asked Questions