Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Low-cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Corn oil
4 md Shallots, chopped fine
2 md Garlic cloves, chopped fine
1/2 lb Button mushrooms, cut into
-1/4-inch slices
1 c Evaporated nonfat milk
1 oz Grated parmesan cheese
1 cn White tuna in spring water,
Broken into chunks (6 1/2oz)
2 tb Fresh Italian parsley,
-finely chopped
1 tb Fresh chives, chopped fine
Freshly ground black pepper
Cooked pasta of your choice
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.
