This dish comes together very quickly as long as you have everything mis en place, making it the perfect weeknight meal. The Instant Pot caramelizes the pasta with the chicken stock so that the pasta is al dente with just the right amount of bite. I have a feeling that this dish will become a staple on our weekly menu plan.
Canned tuna is a staple in most households in Spain and Italy, it doesn’t have the stigma that canned tuna has in North America. I was going to make the famous Spanish tuna and avocado salad for a dear friend but thought I’d better ask if she likes canned tuna and thank goodness I asked because her answer was adamantly not! We love it!
Instant Pot Tuna “Casserole”
A Kitcheninspirations original recipe
Makes enough for 2 for a light dinner.
Ingredients:
- 15 mL EVOO
- 1/2 small sweet onion, diced
- 1/2 small zucchini, diced
- 1 celery rib, diced
- 225 mL chicken stock
- 120 g pasta (we used rotini)
- 1 can tuna, drained
- handful of spinach, chopped
- 50 g goats cheese
- Aleppo pepper, to taste
- Salt and pepper, to taste
- Parmesan cheese for garnish
Directions:
- Set the IP on “Sauté”. Add the EVOO and heat it up. Add the onion and sauté until translucent. Add the zucchini, celery, chicken stock and pasta and give it a good stir. Cancel the “Sauté” setting.
- Secure the “Pressure Cook” lid on and and make sure the vent is set to “Sealing”. Set the IP to “Pressure Cook” on “High” for 5 minutes (this means 6-7 minutes to come to temperature and pressure and 5 minutes cooking time). Allow the IP to depressurize naturally for 7 minutes. After 7 minutes, press the valve down to depressurize the remaining pressure and safely remove the lid.
- Remove the “Pressure Cook” lid set the IP to “Sauté” on “High”, stir in the tuna and spinach and continue to stir to wilt the spinach. Once the spinach has wilted, add the goats cheese and stir to melt. Sprinkle in the Aleppo pepper. Season with salt and pepper to taste and give it a good stir..
- Divide the tuna casserole between two warm bowls and garnish with Parmesan cheese. Serve hot.
People are so opinionated about canned tuna aren’t they? Mr NQN loathes it and pretty much refuses to eat it apart from one tuna pasta dish I did recently. I like it so I’d totally be into your version 🙂
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This is the first tuna Instant Pot recipe I’ve seen. I love canned tuna! I know what you mean about it being unloved on this side of the ocean, but I have to say that our canned tuna is seriously inferior to what you can get in Europe. It’s only been recently that I’ve seen more interesting imported brands in my supermaket.
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I love canned tuna, and I haven’t met any people who would sceptical about it. This pasta tuna casserole looks and sounds fantastic – simple yet great flavours!
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Eva, this looks good! It’s funny you mentioned “canned tuna” because here in the states it feels different when you say the ingredients include canned tuna. I never thought about it, until I read it in your post.
Velva
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Nice! I always have tuna belly on hand. It’s so delicious.
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Sounds yummy! And a good excuse to dust off my IP!!
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Would never thought of using IP to make pasta at all…
angiesrecipes
http://angiesrecipes.blogspot.com
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