Modern Tuna Casserole By Dapur Sinolin

Preparation Time: 10 minutes

Cooking Time: 25 minutes


  • 300 ml of Sinolin cooking oil, divided
  • 4 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 cup sliced ​​portobello mushrooms
  • 1 can of white tuna in water, drain
  • 2 cups of fresh spinach
  • 1 cup frozen peas
  • 200 gr of raw spiral paste
  • 1 tablespoon of all-purpose flour
  • 300 ml cup of chicken broth, homemade
  • 1/3 cup of cream
  • 1/2 cup of shredded Parmesan cheese
  • 3/4 teaspoon of salt
  • ½ teaspoon of sugar
  • 1/4 teaspoon of pepper


  1. Cook pasta according to the package instructions for al dente. Drain the paste then flush with cold water to get a chewy paste. Set it aside.
  2. In a large pan, heat Sinolin cooking oil over medium heat. Add onions, garlic, carrots, red peppers and mushrooms. Cook and stir until soft, 8-10 minutes. Add tuna, spinach and peas. Cook until the spinach withers around 2-3 minutes. Lift and set aside.
  3. In the same pan, add 100 ml of Sinolin oil over medium heat. Stir the flour until smooth, gradually pour the broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened. Add cheese, sugar, salt and pepper. Pour pasta and vegetables, stir until all ingredients are coated. Check flavor, you can add spices to your liking.
  4. Serve while still warm. Enjoy it.

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