This recipe is an improved version of the simple tuna carbonara recipe. Three additional ingredients I think is what makes this recipe stands from the rest, the butter for sauteing, cheese and parsley. Don’t forget those three ingredients for this tuna carbonara recipe as much as possible and if parsley is not available, you can omit it but it taste really good with parsley. And also don’t forget the cream of mushroom soup. You can buy condensed cream of mushroom soup in cans like Campbell’s which is recommended or you can use the dehydrated one sold in sachets like the Knorr cream of mushroom soup but you have to dissolve it in water before adding it to avoid lumps.

When buying tuna in cans, buy the tuna solids or chunks because it contains more fish meat compared to tuna flakes. And in my experience, tuna solids has a more desirable texture compared to flakes. Whether in brine or in oil in my opinion does not matter because it taste the same. When the tuna is in brine, you should drain it first because the brine might be too salty if you include when making the sauce.