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 (pasta with white sauce and tuna)
Yield: 2-3 servings
- 1 (250g) pack gluten-free pasta, preferably penne (I used San Remo pulse pasta)
- 2 tbsp butter
- 2 tbsp rice flour
- 1 cup milk (any kind, I used A2 full fat)
- 2 tbsp grated parmesan
- 2 (185g) cans tuna
- 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.