Tuna de Rossi in White Sauce
Tuna de Rossi in White Sauce

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tuna de rossi in white sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sauté garlic then garlic 'till it turns golden brown. Here is how you achieve it. Ingredients of Tuna de Rossi in White Sauce.

Tuna de Rossi in White Sauce is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Tuna de Rossi in White Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook tuna de rossi in white sauce using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Tuna de Rossi in White Sauce:
  1. Prepare 225 grams Butter (1/4 only)
  2. Make ready 2 small Red Onion, chopped
  3. Prepare 3 clove Garlic, crushed
  4. Take 1 can Century Tuna (Spicy)
  5. Make ready 1 can Jolly Mushroom (Piece & Stem)
  6. Get 1 1/4 can Nestlé Cream
  7. Get 1/4 cup Water
  8. Take 2 1/2 ml Carlo de Rossi / Any Red Wine
  9. Take 1 Iodized Salt
  10. Get 1 Pepper
  11. Make ready 1 Egg yolk
  12. Make ready 1 Quick Melt Cheese, grated
  13. Take 1 Pamesan Cheese
  14. Prepare 1 Asetava leaf, chopped

As the milk simmers, it will thicken and become a sauce which is the base for this tuna casserole. Add cheese for a cheese sauce. Other sauces based on this would use tomato puree or lemon or egg yolk. People shouldn't give this a lower rating because it is bland.

Instructions to make Tuna de Rossi in White Sauce:
  1. Melt butter in a pan. Sauté garlic then garlic 'till it turns golden brown. Add tuna (remove the oil). Then the mushroom. Cook for 5 minutes over low heat.
  2. Add Nestlé Cream. Add water if needed. Mix until slightly thickened.
  3. Add wine. Bring the mixture to a boil, reduce the heat and simmer for 2 minutes.
  4. Season with pepper and iodized salt to taste. Wait for it to lessen its temp.
  5. While the sauce is cooling down, add the pasta to a large pan with boiling water and cook until just tender. Drain.
  6. Add the egg yolk to your sauce and beat it until thickened.
  7. Pour the sauce over the pasta then sprinkle with quick melt cheese. Parmesan is optional.
  8. Sprinkle the chopped Asetava or any herbal leaf. Use Bread pan for garnish.
  9. Enjoy this light & good for the heart pasta! Ü

White sauce is by definition bland because it is used as a base or starter for other sauces. Stir constantly as you pour in the milk so no lumps form, but if there seems to be a few once the sauce thickens, strain the sauce through a wire-mesh sieve. They call this white sauce "yum-yum sauce" for a reason! It's a staple at Japanese steakhouse restaurants and some Mongolian BBQ joints, and it pairs well with just about any Asian or Asian-inspired cuisine. You can whisk all the ingredients together in just a few minutes, but the secret to this particular sauce is to let the flavors meld in the refrigerator overnight.

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