Good for using canned tuna without mayonnaise.
In large skillet, in hot oil, saute garlic. Add tomatoes and lemon juice; saute 1 minute longer. Add cold butter, lemon zest, parsley and oregano.
Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in Chicken of the Sea Tuna.
Pour tuna lemon mixture over fettuccine; gently toss until cooked. Sprinkle with pine nuts, Parmesan cheese and fresh basil.
Makes 2 to 4 servings.
| Servings: | 4 |
| Time: | 10 Minutes Preparation Time 25 Minutes Cooking Time |
Source: Chicken of the Sea Tuna
By LRP from LWL MA
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