“Spaghetti & Tuna Americano”
From Chef Gabe Rucker of Le Pigeon in Portland, OR.
Why he combined tuna and pasta…
If I were a single guy in this kitchen, I’d make a really great sauce from the cheese and frozen vegetables. We can use the flour to give it some texture. (You have flour, right? Good.) This will let us create a sauce with a really fancy French name called “béchamel.” Don’t be grossed out by tuna and pasta. This is a seriously tasty dish.
How to pull it off on the fly…
You can do many things with these basics. For example, I use garlic powder (not garlic salt) at home all the time; it has zero caloric impact but packs tons of flavor.
Take 2 tablespoons of butter, 2 tablespoons of flour, and 2 1/2 cups of warm milk. (Just nuke the milk in the microwave—a single guy doesn’t want two dirty pans because that’s a lot of work.) Add it all to a saucepan, and whisk it together. Cook it on medium-high. It’s going to thicken.
Add a half cup of frozen vegetables. Toss in some salt, garlic powder, and a dash of Tabasco. Now add a slice or two of your Kraft American cheese. This is your béchamel sauce. Now add tuna. The faint of heart can skip the tuna. Or the Kraft, for that matter.
Cook your pasta, add the sauce, and then top it with more parmesan cheese. Add more garlic powder and Tabasco—these are really crucial.
Bonus tip! The one thing that every guy should always keep handy to elevate any dish…
Dude, spend some money on balsamic vinegar—you can drizzle it on anything. And lemons. A man’s kitchen should always have some good, fresh lemons.
Because you’re a man now, right?Back to top