Barbara’s Quick & Healthy Tuna Pasta: This One Cures Common Cold
Did I tell you about how I don’t like February??
This month started very bad for me; my bellowed Patriots lost, and like always, almost everyone in the house got sick. You wouldn’t believe me, but this is the third February I’m treating my sick boys & my hubby.
Either is a virus or a common cold, but we just can’t get to surpass this issue. (Luckily, I manage to survive that without health issues, only tiredness.)
This year it started with my youngster, coughing while returning from school. Later that day, my hubby started coughing as well.
In a blink of an eye, all three of them turned to whining, grumpy cry-babies.
You can imagine my life for the last couple of days.
Still, I managed to do something good for this blog, and incorporate something healthy and fresh at the same time, while spending the minimum time possible.
I used an old trick – a healthy recipe I learned about two years ago, which is insanely quick and easy, requires minimum ingredients and can help a sick person to recover faster.
Could you believe I made this dish in 7 minutes?
As you can see, this looks completely simple, right?
The best thing about it are the lemons behind the bowl; the juice is the one that makes this meal a bit sour while synergizing with oregano and a tiny bit of cream to create the semi-transparent sauce.
The tuna is just a regular canned one (I think it was StarKist, can’t remember), dried out and covered with this simple coating.
Low mercury, the proteins and Omega-3 fats combined with a lemon sauce and oregano create a Mediterranean sensation, and the health benefits of tuna are well-known.
Depending on the lemon-to-cream relation you use in the dish (depending further on the amount of tuna & pasta, of course), the meal can be salty, or a bit sourer.
As we all know, lemon is rich in Vitamin C, and I’m all about getting it in as much as possible to fight the flu/cold /virus.
So if you have a bunch of sick boys in the house, this meal is an ultra-quick, ultra-easy solution for situations when you’re tired and have to make something for cry-babies.
I made around eight portions of this dish, so I could leave the leftovers for tomorrow (remember, pasta can last around three days in the fridge), and this one isn’t strong on sauce while lemon extends its lifetime.
A triple win, you might say, right?
- Cook the pasta – standard procedure; boil the water (make sure you season it with salt) and cook it with an occasional stir, until al dente. Dry it out in a large colander and let it stay there for a minute or two while you perform the following steps. (Leave a tiny bit of starchy water from cooking. It will be great for blending the pasta with the sauce.)
- Dry the tuna from oil – this is not mandatory if you use olive oil canned tuna, and want your pasta moist.
- Combine lemon juice with cream and oregano, and mix with the starchy water in the pot where you cooked the pasta – simple whisking and combining. My younger son does this sometimes while I’m taking care of pasta. Mix well, and try it after you’re done. It should be a salty and bit sour, but that’s what you’re after.
- Combine pasta, tuna, and sauce in a single pan. Mix well.
- Serve in small cute bowls or anything you like.
There you have it!
I can’t believe how quick and easy this meal is, and how good and happy I felt when I fed my sick boys & my hubby.
The combination of sour and tuna went significantly better than I supposed! 🙂
What do you think about this dish?
Let me know if you tried it, and how your family reacted!
Until our next meet!
Cook something simple yet fabulous! - Barb