Bring a large pot of water to a boil with a pinch of salt. Cook the tagliatelle according to the package instructions (2-3 minutes for fresh tagliatelle). Drain and set aside.
In a large pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the drained tuna and break it up with a fork. Sauté for 2-3 minutes.
Pour the tomato and porcini mushroom sauce into the pan. Stir and cook for 5-7 minutes until it reaches a creamy consistency. If necessary, add a little cooking water to loosen the sauce.
Add the cooked tagliatelle to the pan with the sauce and tuna. Gently mix to combine everything. If needed, add a little cooking water to better bind the sauce.
Taste and adjust salt and pepper to your liking. Serve immediately.
Store in the refrigerator for 1-2 days in an airtight container.
If you wish, you can replace the tuna in oil with natural tuna for a lighter version.
Italia, Puglia
| Energy (kcal) | 120 |
| Carbohydrates (g) | 1.16 |
| of which Sugars (g) | 1.16 |
| Fat (g) | 8.17 |
| of which Saturates (g) | 2.48 |
| Protein (g) | 10.34 |
| Fiber (g) | 0.29 |
| Sale (g) | 0.07 |
