Tuna and Carrot Tagliatelles with Saint Albray


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Soft-Ripened Cheeses

* 8 oz. Saint Albray (1/2 lb.)
* 3/4 lb. tagliatelles
* 6 oz. water-packed tuna
* 4 medium carrots
* 2 shallots
* 1 Tbsp. capers
* 1 small lemon
* 2 Tbsp. chopped chives
* Coarse salt and pepper


* Peel the carrots and cut into rounds. Boil in salted water for 5 - 7 min. Boil the pasta in salted water according to instructions on package. (You can use the water from the carrots if you used a strainer to drain them.)
* While the pasta is boiling, peel and chop the shallots. Drain the tuna and use a fork to break it apart without mashing it. In a bowl, mix the tuna, shallots, lemon juice, capers and chives. Add salt and pepper to taste.
* Remove the rind from the Saint Albray and cut into little cubes. Drain the pasta and pour into a deep dish. Add the carrots and the tuna mixture. Toss gently. Add the cubed Saint Albray just before serving.

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