Tuesday, 22 April 2014

Tonno e Funghi aka Delicious Tuna Fettuccine

As I mentioned in my last post, my dear mum stayed with us last night. She cooked dinner. We're lucky!

She cooked a dish that I remember eating a lot as a child. It's based on an old Women's Weekly recipe, is super easy and delicious and perfect for these chilly autumn evenings.

Creamy Tuna and Mushroom Fettuccine 


1 x 450 g tin tuna, drained
90 g butter
300 ml cream
Salt and black pepper
A handful of parsley, chopped
2 onions, chopped
120g button mushrooms, or fresh sliced mushrooms, halved
2 tablespoons tomato paste


1.  Melt butter in pan, add onions and tuna, stir over medium heat until tender.
2.  Add mushrooms, toss lightly.
3.  Stir in cream and tomato paste. Season with salt and pepper.
4.  Bring sauce to the boil, then remove from heat immediately.
5.  Add to cooked fettuccine and stir thoroughly, adding parsley at the end.

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