iscarded.
For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
oft.
Stir in remaining tuna sauce ingredients,and simmer for 15
rated cheddar cheese.
FOR TUNA SAUCE FILLING: Heat butter in med
In saucepan, put olive oil, tuna and parsley.
Add salt and pepper; cook for 5 minutes on medium heat.
Add garlic and cook 2 minutes more, but don't burn garlic.
Cook spaghetti in boiling salted water for 10 minutes while you're making the sauce.
Drain spaghetti, place in large bowl and mix in tuna sauce.
Sprinkle Parmesan cheese on top and serve.
If desired, add more cheese.
In small saucepan, cook chopped onion with small amount of olive oil until transparent.
Empty can of tuna into pan, stirring to blend.
Add parsley, dash of salt and pepper to taste and simmer for 5 to 10 minutes.
Meanwhile, cook linguini or penne.
Drain (reserve some of water to add to tuna sauce, if needed.)
Pour sauce over pasta and serve.
No cheese, please.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Open tuna cans, cutting fully around, and
Combine tuna, 1-cup cornflake crumbs, the
o 15 minutes.
THE SAUCE:
Set aside 4 of
nd cook, stirring, until the sauce boils and thickens. Reduce the
ater then mix into the sauce and simmer, stirring, for 2
hick.
Put the drained tuna and capers into the container
Cook macaroni in boiling salted water until tender.
Rinse in cold water and drain.
Combine with tuna, salt, green pepper, cheese, pepper and pimento.
Add Cream Sauce and mix well.
Pour into individual casseroles.
Top with buttered bread crumbs. Sprinkle lightly with paprika.
Bake at 350\u00b0 until brown and bubbly (about 20 minutes).
inute to thicken and reduce sauce. Then stir in Dijon mustard
Cook the pasta in a large pan of boiling salted water for 10 mins.\r\nMeanwhile, heat the oil in a pan, add the onion and garlic, saute for a couple of mins then add the tomato, both types of peppers, and canned tomatoes along with the broth (or 1 tablespoon of pasta water) and the olives. Bring to a boil and simmer 5 mins.
Flake the tuna into large chunks and add to the tomato sauce then season to taste with salt, pepper and sugar.
Drain the pasta and serve it on warm plates. Spoon the sauce over and sprinkle with Parmesan and parsley.
Heat oil in a frying pan over medium heat. Add tuna, anchovies, wine and tomato paste. Bring to a boil, stirring. Reduce heat and simmer for 4 mins.
Meanwhile, cook linguine in boiling, salted water for 4 mins, until al dente. Drain then toss with tuna sauce. Add Parmesan, parsley and a good grinding of black pepper and toss to combine.
Serve immediately.
ently for 15 mins. Drain tuna and add to pan. Cook
owl.
Stir in the tuna, red peppers, olives, vinegar, salt
*Use standard white sauce recipe.