Tuna with Butterfly Spaghetti

1

Slice fresh asparagus obliquely, slice mushrooms, cut tomatoes into strips, and chop garlic for later use.

2

Pour out the canned tuna white meat and decant the excess soup for use.

3

Pour olive oil into frying pan.

4

Stir fry garlic kernels in oil until fragrant.

5

Add mushrooms and continue to stir-fry.

6

Stir fry the mushrooms slightly soft, add the asparagus.

7

Change color and pour into the cream soup and bring to a boil. Season with salt, pepper, and thyme. Set aside.

8

Start another pot and boil boiling water. Add salt to the boil.

9

Then add in the butterfly pasta and cook for 12-15 minutes.

10

Remove the pasta without hard core.

11

Pour the fished butterfly pasta directly into a frying pan, sprinkle with chopped black pepper, and stir fry over medium heat.

12

Then add the tomato strips and tuna meat, stir fry again, and serve on the table.

1. This pasta recipe involves a seafood cream white sauce; it is best not to add tomato sauce. Adding tomato sauce will significantly diminish the meaty aroma of the tuna, overshadow the main flavor, and make the color unattractive. 2. Canned white tuna is sold on the imported shelves of Carrefour supermarkets in Beijing. I bought a can of Malaysian white tuna for 14.50 yuan, with a net meat weight of 120 grams; this quantity makes two servings. Italian-produced ones are the best, but they were not available. 3. Fresh tuna is best, but the preparation is more complex. Since it was not used, I will not introduce it here for now. 4. Dried thyme crumbs have a rich flavor, so they should not be used in excess; just adding a few granules to enhance the taste is sufficient. Used in just the right amount, the flavor will be excellent, but too much will make the taste too pungent, which is not good. 5. Cooking farfalle pasta takes over 10 minutes; it is done when there is no hard center. However, since it will be stir-fried later, it should not be cooked until it is too soft. 6. The preparation of the cream white sauce has been introduced before; it is made by stir-frying flour in butter. When ready to use, it can be adjusted by adding a little fresh cream and water. It is very fragrant and pairs well with any seafood pasta.