Total Time
1hr 18mins
Prep 25 mins
Cook 53 mins

I love seafood and wanted to make something different from the standard linguine with clams, shrimp, salmon, or tuna. I was out of clams and shrimp, and knew I had cans of salmon and tuna. So, I searched the Internet for Linguine with Salmon and Tuna. I could not find anything (if someone out there has...please, let me know). Note: I'm not a fast cook in, the time is an estimate.

Ingredients Nutrition


  1. Drain salmon (remove skin and bones) and tuna. Mix together in a 2 quart bowl and hold.
  2. Peel, wash and cube red potatoes. Boil in a 2 quart pot for 15 minutes or until tender and hold. Do not over cook; you don't want them too soft.
  3. Heat oil in a 12" skillet over medium heat. Added chopped onion, garlic, kosher salt, course black pepper, crushed red pepper flakes, parsley, basil, thyme, and oregano; sauté 3 minutes. Add white wine vinegar and continue to sauté for 3 more minutes. Add salmon and tuna, stir thoroughly for 1 minute. Reduce heat to medium low and cook for 3 minutes (frequently stirring), covered. Add cream of mushroom soup, milk, green onions, spinach and carrots and thoroughly stir. Increase heat to medium and cook for 3 minutes, covered. Stir in salmon juice for additional flavor. Reduce heat to medium low and cook for 25 minutes, covered, stirring occasionally.
  4. While the salmon and tuna cook, put 6 cups of water in a 6-quart pot with the butter and table salt; bring to a boil. Add the linguine and boil for 10 minutes, or until tender.
  5. Serve the salmon and tuna sauce over the linguine.
  6. You can serve a salad and/or garlic toast with it.