25 g (1 oz) butter
15 ml (1 tbsp) oil
100 g (4 oz) mushrooms, washed
200 g (7 oz) canned tuna fish
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) white wine
600 ml (1 pt) Bechamel Sauce
salt and freshly ground pepper
15 ml (1 tbsp) oil
100 g (4 oz) mushrooms, washed
200 g (7 oz) canned tuna fish
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) white wine
600 ml (1 pt) Bechamel Sauce
salt and freshly ground pepper
method
1. Heat the butter and oil and cook the mushrooms for 3 minutes, turning from time to time. Flake the tuna fish.
2. Add the tomato puree, white wine to the Bechamel sauce, mix well.
3. Over a low heat re-heat the sauce and gradually stir in the tuna fish and the drained mushrooms.
4. Cook gently for a few minutes until well mixed and hot. Taste and adjust seasoning.
5. Mix the sauce with 450 g (1 lb) cooked pasta.
2. Add the tomato puree, white wine to the Bechamel sauce, mix well.
3. Over a low heat re-heat the sauce and gradually stir in the tuna fish and the drained mushrooms.
4. Cook gently for a few minutes until well mixed and hot. Taste and adjust seasoning.
5. Mix the sauce with 450 g (1 lb) cooked pasta.
serving amount
makes 750 ml (1 1/4 pt) sauce
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