Linguine With Salmon and Tuna
- Ready In:
- 1hr 18mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 425.24 g can pink salmon (reserve juice)
- 340.19 g can albacore light tuna (discard juice)
- 737.08 g can cream of mushroom soup
- 3 small red potatoes, cut into small cubes
- 3 garlic cloves, minced
- 1 large yellow onion, chopped
- 4 green onions, chopped (hold)
- 29.58 ml extra virgin olive oil
- 59.14 ml white wine vinegar
- 14.79 ml kosher salt
- 14.79 ml course black pepper
- 4.92 ml crushed red pepper flakes
- 7.39 ml parsley
- 7.39 ml basil
- 2.46 ml thyme
- 3.69 ml oregano
- 118.29 ml organic spinach leaves (chopped)
- with shredded carrot (hold)
- 236.59 ml 2% low-fat milk
- 453.59 g box linguine (I prefer Barilla)
- 14.79 ml butter
- 4.92 ml table salt
directions
- Drain salmon (remove skin and bones) and tuna. Mix together in a 2 quart bowl and hold.
- 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.
- 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.
- 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.
- Serve the salmon and tuna sauce over the linguine.
- You can serve a salad and/or garlic toast with it.
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RECIPE SUBMITTED BY
I'm not a chef...but, I love to cook and try different foods. When I was in the Navy, I traveled halfway around the world and tried the foods in the countries I visited. Some were extremely good and few I would pass on in a heartbeat. I quess it goes to different tasts.