Alfredo Tonno

Foodservice Alfredo Tonno 440X340

Genova Yellowfin Tuna sautéed with garlic, smoked pancetta and sliced mushrooms placed atop creamy alfredo penne pasta garnished with grated parmigiano.


  • 6 ounces pasta
  • 1 (3 ounce) can Genova Yellowfin Tuna in Olive Oil
  • pinch of garlic
  • 2 ounces grated parmigiano or pecorino romano
  • 1 ounce smoked pancetta or bacon
  • 7 button mushrooms, sliced in half
  • 5 ounces heavy cream, reduced (turn in a tablespoon of butter)
  • salt and black pepper
  • 1 ounce peas (optional)


  1. Boil pasta
  2. Sautée mushrooms
  3. Simmer heavy cream turned in butter
  4. Toss pasta, pancetta, Genova Tuna, garlic and optional peas in the heavy cream
  5. Add salt and pepper to taste
  6. Finish with grated parmigiano