Serious question, why is everyone putting canned tuna in their pasta sauce?

I keep seeing posts about tuna pasta sauces and I finally tried it last Tuesday with a 99 cent can of chunk light from Aldi. The whole concept just feels wrong to me, like putting ketchup on scrambled eggs. The tuna totally overpowers the tomato paste and garlic I spent 30 cents on, and it turns this weird grainy texture that coats your tongue. My roommate walked in while I was eating and asked if I was punishing myself for something. I get saving money, but a box of ziti and a jar of store brand marinara costs like $2.50 and actually tastes like food. Has anyone else tried this trend and regretted it, or am I missing some secret preparation method?

2 comments

2 Comments

alex3071d ago

Have you tried using higher quality tuna packed in olive oil instead of water? I found that draining it well and adding it at the very end keeps the texture way better.

bennett.nora1d ago

Got a friend who tried this exact thing last month and she was SO annoyed at herself for not doing it sooner. She texted me a picture of her tuna salad looking all glossy and perfect and I could practically taste it through the screen. @alex307 you nailed it with the olive oil tip because that stuff just adds a richness water can't touch. She used some imported Italian tuna and said it was a total game changer, no more dry clumps ruining her lunch mood.