Tuna and Mushroom Pasta (Tonno e Fungi) recipe

From the kitchen of Martin James – Copenhagen, Denmark

450g (16 ounces) can tuna
1 large onion
90g (3 ounces) butter
90g (3 ounces) button mushrooms
300ml carton cream
2 tablespoons tomato paste
Salt
Pepper
1 tablespoon chopped parsley

Melt butter in pan. Add peeled and finely chopped onion and drained tuna to pan, stir over medium heat until onion is just tender.

Chop mushrooms in half, add to pan, toss lightly. Stir in cream, tomato paste, season with salt and pepper. Bring sauce to boil, remove from heat immediately. Stir in chopped parsley.

Serves 4.

This is delicious served with a salad with lots of lettuce and a simple dressing, also some fresh Italian or French bread for mopping up any sauce. A nice Chianti would be good as well. This is really easy everyone and extremely tasty.