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Tallarines blancos con atún
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Tallarines blancos con atún

Tallarines blancos con atún is one of the dishes that were in rotation at my aunties'.
Course Main Course
Cuisine Peruvian
Keyword fish, gluten free, pasta, Peruvian cuisine, Peruvian food, seafood, tuna
Cook Time 15 minutes

Ingredients

  • 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

Instructions

  • 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.