Tuna Noodle From Scratch (Instant Pot)
Vrghr has submitted a few versions of Tuna Noodle dishes, w/spaghetti, shells, etc. This one is different from those others. Those were "bachelor" versions using canned soup for the sauce.
This time, this is made "from scratch", using only canned tuna. Wuff created this for a friend that has issues with MSG. It gives her headaches the next day. And nearly all canned Mushroom Soup includes MSG among its ingredients.
Vrghr's version here does not. You can adjust the flavors as you wish, with more mushroom, or more "fishy " tasty. This creates a very nice, rich, creamy result. And still does it very quickly and easily!
The Instant Pot lets you make this a 1 pot creation, but you could do it on stove top in a large enough pot. It makes about 6 pints, easy to pack up for future lunches with a quick microwave re-heat.
If you have similar MSG issues, give this one a try. Or even if you don't, and just want full control over the flavors and consistency of your creation.
Bon Appetite!
INGREDIENTS:
4 (5oz) cans cheap Tuna in water
1 lb pasta of choice (wuff used "butterfly" in this one, but most any will work)
8 oz White Button Mushrooms, fine diced
2 TBS Butter
1 TBS minced Garlic
1 TBS Anchovy Paste (can sub 2-3 anchovy fillets)
4 C Chicken Stock (can sub fish or veggie stock)
2 tsp Hot Sauce
2 tsp Soy Sauce
1 tsp Lawry's Seasoned Salt
1/2 tsp ground Black Pepper
1 C Heavy Cream
1/2 container (~3-4oz) Alouette Garlic & Herbs Soft Spreadable Cheese, 6.5 oz (Can sub Boursin)
3 oz grated Pepper Jack Cheese
Grated Parmesan Cheese for garnish
DIRECTIONS:
Set pot to Saute mode, High, and add the butter
When butter melts and begins to foam, add the diced mushroom, minced garlic, and anchovy paste. Stir and cook until mushrooms are giving up their moisture and the garlic is fragrant
Add the canned tuna with its water. Add the hot sauce and soy sauce. Stir to combine and let cook for a couple minutes for flavors to meld
Add the stock, salt, and pepper. Stir once. Pour the pasta on top of the liquid and tap it down to just submerge it, but don't stir it in
Change the pot mode from Saute to Pressure Cook. Cover and cook on high pressure for 7 minutes
Allow to cool about 5 minutes, then vent
(NOTE: Some folks like green peas in their tuna. If you're one of them, this is the time to add a cup or so of frozen peas to the mix. They will heat with the cheese and cream)
Stir the pasta into the sauce. Set pot back to Saute. Add the cream, whipped herb cheese, and grated cheese. Stir in until everything melts
Note: Your sauce may be too thin. Should coat the back of a spoon. If you need to thicken it, mix 2 TBS AP Flour w/3 TBS Cold water to make a slurry and stir it into the pot. Allow the pot to come back to a good simmer and the flour will thicken things up
Serve into warmed bowls with a bit of grated Parm on top. (Chopped fresh parsley goes well too)
!DEVOUR!
Optional: You can kick the flavors around with the addition of some Old Bay seasoning, frozen peas, cayenne pepper or more hot sauce, additional cheese, etc. This is a great base to start from to make the flavors your personal favorite!
This time, this is made "from scratch", using only canned tuna. Wuff created this for a friend that has issues with MSG. It gives her headaches the next day. And nearly all canned Mushroom Soup includes MSG among its ingredients.
Vrghr's version here does not. You can adjust the flavors as you wish, with more mushroom, or more "fishy " tasty. This creates a very nice, rich, creamy result. And still does it very quickly and easily!
The Instant Pot lets you make this a 1 pot creation, but you could do it on stove top in a large enough pot. It makes about 6 pints, easy to pack up for future lunches with a quick microwave re-heat.
If you have similar MSG issues, give this one a try. Or even if you don't, and just want full control over the flavors and consistency of your creation.
Bon Appetite!
INGREDIENTS:
4 (5oz) cans cheap Tuna in water
1 lb pasta of choice (wuff used "butterfly" in this one, but most any will work)
8 oz White Button Mushrooms, fine diced
2 TBS Butter
1 TBS minced Garlic
1 TBS Anchovy Paste (can sub 2-3 anchovy fillets)
4 C Chicken Stock (can sub fish or veggie stock)
2 tsp Hot Sauce
2 tsp Soy Sauce
1 tsp Lawry's Seasoned Salt
1/2 tsp ground Black Pepper
1 C Heavy Cream
1/2 container (~3-4oz) Alouette Garlic & Herbs Soft Spreadable Cheese, 6.5 oz (Can sub Boursin)
3 oz grated Pepper Jack Cheese
Grated Parmesan Cheese for garnish
DIRECTIONS:
Set pot to Saute mode, High, and add the butter
When butter melts and begins to foam, add the diced mushroom, minced garlic, and anchovy paste. Stir and cook until mushrooms are giving up their moisture and the garlic is fragrant
Add the canned tuna with its water. Add the hot sauce and soy sauce. Stir to combine and let cook for a couple minutes for flavors to meld
Add the stock, salt, and pepper. Stir once. Pour the pasta on top of the liquid and tap it down to just submerge it, but don't stir it in
Change the pot mode from Saute to Pressure Cook. Cover and cook on high pressure for 7 minutes
Allow to cool about 5 minutes, then vent
(NOTE: Some folks like green peas in their tuna. If you're one of them, this is the time to add a cup or so of frozen peas to the mix. They will heat with the cheese and cream)
Stir the pasta into the sauce. Set pot back to Saute. Add the cream, whipped herb cheese, and grated cheese. Stir in until everything melts
Note: Your sauce may be too thin. Should coat the back of a spoon. If you need to thicken it, mix 2 TBS AP Flour w/3 TBS Cold water to make a slurry and stir it into the pot. Allow the pot to come back to a good simmer and the flour will thicken things up
Serve into warmed bowls with a bit of grated Parm on top. (Chopped fresh parsley goes well too)
!DEVOUR!
Optional: You can kick the flavors around with the addition of some Old Bay seasoning, frozen peas, cayenne pepper or more hot sauce, additional cheese, etc. This is a great base to start from to make the flavors your personal favorite!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Gender Any
Size 935 x 889px
It's one of those "all in one" cooking appliances. Does pressure cooking, steaming, sauteing, slow cooking, etc., and some do Sous Vide. "Instant Pot" is a brand name. There are LOTS of vendors making them. Also called "Multi-Cookers".
A very convenient tool for the kitchen if you don't want to fire up stove and/or oven, or get out a lot of pots & pans to make things. Also great for RVs and such, when 1 space-saving appliance can stand in for lots of other tools. Wuff greatly prefers them to stove-top pressure cookers as well, both for convenience and safety.
Vrghr definitely recommends them. They don't solve every issue, but they can be very handy for a lot of things.
You can also find some that have "air fryer" lids to add to the versatility.
For a great intro to them, and a wealth of recipes to create in one, wuff recommends checking out the "pressure luck" youtube channel: https://www.youtube.com/@PressureLuck
A very convenient tool for the kitchen if you don't want to fire up stove and/or oven, or get out a lot of pots & pans to make things. Also great for RVs and such, when 1 space-saving appliance can stand in for lots of other tools. Wuff greatly prefers them to stove-top pressure cookers as well, both for convenience and safety.
Vrghr definitely recommends them. They don't solve every issue, but they can be very handy for a lot of things.
You can also find some that have "air fryer" lids to add to the versatility.
For a great intro to them, and a wealth of recipes to create in one, wuff recommends checking out the "pressure luck" youtube channel: https://www.youtube.com/@PressureLuck
ahhhhhhh... I'm sure we have one buried in the closet then... probably next to our George Foreman Grill!
Vix
Vix
LOL - wuff's gallery is a bad one to watch if you want to keep that from happening. *GRIN*
Hope you can enjoy this one!
Hope you can enjoy this one!
He better be hiding out, when folks get to tasting this. They'll be on the hunt for him!
*nods* It is, quite so! Vrghr has done the tuna-noodle combo several times now, on stove top, in an Instant Pot and this time "from scratch". Such a great combo of flavors; so rich and creamy, and so easy to create.
Some folks aren't fans of canned tuna, but can't say this wuff is in that camp. *GRIN*
Some folks aren't fans of canned tuna, but can't say this wuff is in that camp. *GRIN*
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