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 

Ingredients

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

Method

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.

Coconut Cake :: From my scrappy cook book

This is one of my favourite cake recipes for a couple of reasons. 

Reason A. 

It is very delicious and moist and goes perfectly with a cup of tea.

Reason B. 

Even if you have no eggs or butter in the house you can still make this cake.

So I think you should try this.. yes I do.

This is my Mother-in-law's handwriting. Can you read it?