Tallarines blancos con atún is one of the dishes that were in rotation at my aunties’ but I never got sick of it. In fact, it was one of my favourites. Sadly, I never got the original recipe from auntie Sumi. This is my best attempt to approximate the dish using my taste memory and the current family recipe.
Tallarines blancos con atún
- 250 g gluten-free pasta, preferably penne (I used San Remo pulse pasta)
- 1 tbsp butter
- 2 tbsp rice flour
- 1 cup milk (any kind, I used A2 full fat)
- 2 tbsp grated Parmesan
- 2 (185g) cans tuna in spring water drained
- salt and pepper
- Cook pasta according to pack instructions. Drain and reserve.
- Heat up milk until warm. Don't let it boil.
- Melt butter in a saucepan or pot. Add rice flour and stir until smooth. Cook for a couple of minutes, stirring constantly.
- Continue stirring as you pour milk slowly until the sauce has thickened.
- Turn off heat, add Parmesan and tuna, mix well and season to taste.
- Add pasta, coat with sauce and serve with a side salad.
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