Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tuna Pesto Pasta Creamy Version
Al dente penne pasta is tossed with flaked canned tuna, basil pesto sauce, sautéed garlic, and Nestle All-Purpose Cream until every strand is coated in a creamy, herbaceous sauce with savory tuna throughout for a rich, flavorful pasta.
Instructions
- Boil the penne pasta al dente (see notes below) according to package instructions. Drain the pasta water. Set both aside.
- Melt butter in a pan. Add olive oil.
- Sauté the onion for 30 seconds.
- Add the garlic. Continue sautéing until the onion softens and the garlic starts to brown. Note: Do not brown the garlic completely. (see notes below)
- Add the tuna. Sauté for 1 minute.
- Add the pesto sauce. Stir and continue cooking for another minute.
- Pour Nestle all-purpose cream and 3 tablespoons of pasta water.
- Season with salt and ground black pepper. Gently stir the mixture.
- Add the cooked penne pasta into the pan. Toss until coated completely.
- Fold in the Parmesan cheese. Toss. (see notes below)
- Transfer to a serving plate. Serve and enjoy!
Kitchen Tools We Recommend
Cook Tuna Pesto Pasta Creamy Version the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment