Tuna & Mushroom Cream Over Pasta

This creamy tuna and mushroom sauce proves you don’t need heavy cream to make a rich pasta topping. Evaporated skim milk reduces by a third into a thick, velvety base, and a hit of melted Parmesan adds savory depth that tricks your palate into thinking there’s way more fat involved.

Searing the button mushrooms over high heat until they brown is the flavor foundation. Crowded, steamed mushrooms taste flat, but properly browned ones bring a deep, almost meaty savoriness. The shallots and garlic go in first at moderate heat, then the mushrooms crank up to high for that golden color.

Canned tuna gets folded in gently at the very end, just long enough to warm through. Overcooking it shreds the chunks into mush and dries them out.

Kitchen Tips

• Use evaporated skim milk, not regular skim milk. Regular milk won’t reduce to a creamy consistency. The evaporation process concentrates the proteins, which is what makes it thicken.
• Stir frequently while reducing the milk. It can boil over fast and make a mess on your stovetop.
• Slice the mushrooms to a uniform ¼ inch thickness. Even slices brown at the same rate.
• Italian parsley and chives stirred in at the end add freshness that brightens the whole dish.

Variations

• Swap canned tuna for canned salmon for a richer, more flavorful fish.
• Add a handful of frozen peas with the tuna for color and sweetness.
• Toss in a pinch of red pepper flakes for a little heat.