Tuna Bolognese - cooking recipe

Ingredients

1 tablespoon olive oil
9 ounces chestnut mushrooms, thinly sliced
14 ounces tuna in water, drained
1 lb pasta sauce
1 tablespoon parsley, finely chopped
14 ounces dried pasta shapes, cooked according to packet instructions

Preparation

Heat the oil in a non-stick frying pan and cook the mushrooms for 3 - 4 mins until golden. Add the tuna and sauce and bring to a gentle simmer.
Stir the parsley and a good grinding of black pepper into the sauce. Add to the cooked pasta and toss well to coat then divide between bowls and serve.