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ingredients

• 450 g can of Tuna in springwater
• 90 gr butter (salt reduced if possible)
• 1 onion
• 300 ml thinkend cream
• 2 tblsp. tomato paste
• 90 gr button mushrooms
• salt and pepper
• 1 tblsp chopped parsley

(serves 4)

Method

1. Melt butter in pan
2. add finely chopped onion and drained tuna to pan
3. stir over medium heat until onion is tender
4. Chop mushrooms in half, add to pan and toss lightly
5. Stir in cream, tomato paste and season with salt and pepper
6. bring sauce to boil
7. remove from heat immediately and stir in chopped parsley

Serve
add to cooked pasta