Lemon Fettuccine with Tuna

Good for using canned tuna without mayonnaise.

Ingredients:

• 2 Tbsp. extra virgin olive oil
• 2 small lemons (squeeze zest and juice)
• 3 tsp. minced fresh garlic
• 1/3 cup drained and julienne cut (rehydrate in hot water), sun-dried tomatoes
• 1/4 cup cold butter cut into pieces
• 2 Tbsp. chopped fresh Italian parsley
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• 1 Tbsp. chopped fresh oregano
• 1 can Tuna
• 1/2 pound cooked according to package directions, fettuccine
• 3 Tbsp. toasted pine nuts
• Grated Parmesan cheese
• Chopped fresh basil

Directions:

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.

Source: Chicken of the Sea Tuna

By LRP from LWL MA