Tuna and mushroom cream over pasta

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Corn oil
4 mediums Shallots, chopped fine
2 mediums Garlic cloves, chopped fine
½ pounds Button mushrooms, cut into 1/4-inch slices
1 cup Evaporated nonfat milk
1 ounce Grated parmesan cheese
1 can White tuna in spring water,
Broken into chunks (6 1/2oz)
2 tablespoons Fresh Italian parsley, finely chopped
1 tablespoon Fresh chives, chopped fine
Freshly ground black pepper
Cooked pasta of your choice

Directions

In a large saucepan or skillet, heat the oil with the shallots and garlic over moderate heat. When the vegetables sizzle, raise the heat to high and add the mushrooms, sauteing just until they begin to brown, 4 to 5 minutes.

Reduce the heat and add the evaporated milk. Simmer briskly, stirring frequently to guard against boiling over, until the milk reduces by about a third, to a creamy consistency, 5 to 7 minutes.

Stir in the parmesan cheese and, as soon as it melts, fold in the tuna and herbs. Simmer just until the tuna is heated through, then spoon over cooked pasta. Season with black pepper to taste.

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