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Name: Tuna and Mushroom Cream over Pasta
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: pasta of your choice, cooked; 1 cn White tuna in spring water, Broken into chunks (6 1/2oz); Black Pepper freshly ground; 1 tb Fresh chives chopped fine; 2 md cloves Garlic chopped fine; 1 c Evaporated nonfat milk; 2 tb Corn oil; 4 md Shallots chopped fine; 1/2 lb Button mushrooms; 2 tb Fresh Italian parsley; 1 oz Grated Parmesan cheese

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INGREDIENTS

pasta ; of your choice, cooked
1 cn White tuna ; in spring water, Broken into chunks (6 1/2oz)
Black Pepper ; freshly ground
1 tb Fresh chives ; chopped fine
2 md cloves Garlic ; chopped fine
1 c Evaporated nonfat milk
2 tb Corn oil
4 md Shallots ; chopped fine
1/2 lb Button mushrooms
2 tb Fresh Italian parsley
1 oz Grated Parmesan cheese

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 4

Calories: 547
Calories from Fat: 410 (75%)

Amt Per Serving		% DV

	Total Fat 45.5g	61 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 25.6g
	Polyunsanturated Fat 12.8g
Cholesterol 26.9mg		8 %
Sodium 352.4mg		12 %
Potassium 693.4mg		18 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 15.1g
Protein 20g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 547

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