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
- Melt butter in pan
- add finely chopped onion and drained tuna to pan
- stir over medium heat until onion is tender
- Chop mushrooms in half, add to pan and toss lightly
- Stir in cream, tomato paste and season with salt and pepper
- bring sauce to boil
- remove from heat immediately and stir in chopped parsley
Serve
add to cooked pasta
