12 oz (350 g) tagliatelle
1 tbsp olive oil
1 tsp salt
1 x 7 oz (200 g) can tuna fish in oil
1 medium onion, finely chopped
1 1/3 cup (100 g) mushrooms, sliced
salt and freshly ground black pepper
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
1 tbsp olive oil
1 tsp salt
1 x 7 oz (200 g) can tuna fish in oil
1 medium onion, finely chopped
1 1/3 cup (100 g) mushrooms, sliced
salt and freshly ground black pepper
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
method
1. Cook the tagliatelle until just tender in a large saucepan of boiling salted water with a dash of oil added.
2. In the meantime, drain the oil from the tuna fish into a small saucepan.
3. Add the onion and cook until soft, then add the mushrooms and cook until soft.
4. Add salt and pepper to taste.
5. Thoroughly drain the tagliatelle and return to the saucepan.
6. Stir in the tuna, onion and mushrooms.
7. Pour in the cream, mix well and cook gently over low heat for a few minutes.
8. Adjust seasoning as required, arrange in a warmed bowl and serve immediately.
2. In the meantime, drain the oil from the tuna fish into a small saucepan.
3. Add the onion and cook until soft, then add the mushrooms and cook until soft.
4. Add salt and pepper to taste.
5. Thoroughly drain the tagliatelle and return to the saucepan.
6. Stir in the tuna, onion and mushrooms.
7. Pour in the cream, mix well and cook gently over low heat for a few minutes.
8. Adjust seasoning as required, arrange in a warmed bowl and serve immediately.
serving amount
serves 4
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