Cheesy Tuna Tagliatelle

Cheesy Tuna Tagliatelle -

Strictly speaking, I should call this cheesy tuna pasta, given that I rarely use tagliatelle. I usually opt for spaghetti or fusilli instead. However, Pete over at Minimins initially called for tagliatelle, and it kinda has a ring to it, no?

This dish has a texture reminiscent of carbonara, and there is no reason you couldn’t add some fresh garlic and mushrooms for some speed food or even some bacon bits for even more protein. This works out well, as if you fry these just before the pasta is ready, you can add the pasta to the frying pan. Then, when you turn off the heat and pour the egg mixture, you get a perfect texture which is the only part of this recipe which can not go according to plan.

You have options with regards to the cheese used too. While any soft cheese would probably work, I have only ever used Philadelphia. When I first made this recipe, the lightest Philadelphia was a healthy extra for half a tub which worked perfectly. However, the quantities have changed. You now only get 180g of cheese in the tub, and a Healthy Extra A of Philadelphia Soft Cheese Lightest is 110g. This means you would need more than one tub. A healthy extra of Philadelphia Soft Cheese Light, however, is 75g, meaning you have 30g (around 3 syns) left over from one tub. It’s up to you how you play this, but I would probably use the whole container of light for 1.5 syns each. If I was making for 3-4, I would use lightest.

This shows just how important it is to check your syn values as this is changed over the course of just a couple of years. Also, this dish doesn’t make for good leftovers, so make sure you eat it all fresh!

Oh, and one last thing. Please make sure your tuna is sourced ethically and is dolphin friendly. You can find out more information about this by clicking here.


Cheesy Tuna Tagliatelle

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2

Syns per serving: 0 (If using Cheese as HEA)

Cheesy Tuna Tagliatelle


  • Small tin of tuna in spring water, drained
  • 175g pasta such as tagliatelle or spaghetti
  • 2 eggs medium or large size
  • 200g Kraft Extra Light Philadelphia (2xHEA)
  • 1tsp garlic powder
  • 1tsp dried oregano
  • 1tsp dried basil


  1. Cook the pasta, as per packet instructions, drain and set aside.
  2. Break 2 eggs into a bowl and beat them together with the tuna, add the Philadelphia, herbs & seasoning, and mix to a smooth consistency.
  3. Return the pasta to the saucepan, add the contents from the bowl and stir gently over a low heat until the eggs have set.
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Have you had a go at making this? How did it go? Did you add anything? Let me know in the comments!

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