Creamy tuna pasta on Trangia without fridge
Outdoor

Creamy tuna pasta on Trangia without fridge

A creamy Trangia tuna pasta made with canned tuna and long-life cooking cream. It is meant for a trip day without a fridge – stable ingredients and one pot.

OutdoorCampingStandardNordictuna pastano fridge
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26 min total
3 servings
Very Easy

Ingredients

servings

  • Pasta and sauce

    • 300 g Short pasta
    • 1 stk Tuna in oil or water (about 150 g drained)
    • 2 dl Long-life cooking cream (UHT)
    • 5.5 dl Water
    • 1 stk Onion
    • 2 fed Garlic cloves
    • 1 spsk Neutral oil
    • 1 tsk Dried dill or oregano
    • 1 tsk Salt
    • 0.5 tsk Black pepper
    • 1 tsk Lemon juice (from a bottle) or apple cider vinegar

Instructions

  1. 1

    Prep onion and tuna

    1. Finely chop the onion and garlic.
    2. Open the tuna can and drain. Break the tuna into rough pieces in a bowl.
    5 min
    KnifeCutting BoardBowl
  2. 2

    Sweat the onion

    1. Warm the oil in the Trangia pot over medium heat.
    2. Sweat the onion until soft. Stir in the garlic briefly.
    4 min
    PotSpatula
  3. 3

    Cook the pasta

    1. Pour in the water and bring to a gentle boil. Add the pasta and salt.
    2. Cook, stirring, with the lid ajar until the pasta is almost tender. Add a splash of water if it gets dry – the pasta should be able to move in the pot.
    10 min
    PotSpoonLid
  4. 4

    Stir in cream and tuna

    1. Turn the heat down a little. Pour in the long-life cream and stir.
    2. Add the tuna and dried herbs. Warm through without a hard boil.
    3. Season with pepper, salt and lemon juice or vinegar.
    4 min
    PotSpoon

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Details

Nutrition

Calories

550kcal

Protein

28g

Fat

24g

Carbs

55g

Serving Size

400g

Serving

Suggestions

  • • Eat straight from the pot while the sauce is still soft.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Crispbread

Dessert Pairings

  • • Chocolate

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Best eaten the same day. If leftovers remain, cool them and keep in the fridge for up to a day.

Frozen

  • • Duration: 30 days
  • • Temperature: -18°C
  • • Method: Leftovers can be frozen for up to a month. Thaw in the fridge, then warm gently in the pot with a little liquid.

Reheating

  • • Pot: Warm leftovers in the Trangia pot over low heat. Stir regularly, and add a splash of water if it dries out.

Tips

Preparation

  • • Pack the UHT cream and canned tuna in the middle of the bag so they do not get too warm in the sun.
  • • Open the cream carton only when the pot is ready. An opened carton belongs in the fridge – or should be used up.

Cooking

  • • Try not to let the cream boil hard. A gentle simmer keeps the sauce soft.
  • • If you use coconut milk, shake the can before opening.

Serving

  • • Serve straight away. A creamy sauce is best while it is still warm.

Variations

Flavor

  • Try a pinch of curry in the oil with the onion for a softer depth.
  • If you have capers in a small jar, a few pieces give a quiet acidity.

Health

  • Choose tuna in water if you prefer to keep the sauce lighter.

Method

  • UHT milk + 1 spsk oil replaces the cream if you want a lighter sauce.
  • Canned coconut milk is a fully pantry-stable alternative to the cream.

Toppings

  • A grind of pepper
  • Dried dill
  • A few drops of lemon

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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