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Tuna And Mushroom Cream Over Pasta

An italian recipe for Tuna And Mushroom Cream Over Pasta, made with Corn Oil, Evaporated Nonfat Milk, Parmesan Cheese, and White Tuna In Spring Water. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 cup
• 1 oz
• 1 can

Method (preview)

1. 1

   In a large saucepan or skillet, heat the oil with the shallots and garlic over moderate heat.

2. 2

   When the vegetables sizzle, raise the heat to high and add the mushrooms, sauteing just until they begin to brown, 4 to 5 minutes.

3. 3

   Reduce the heat and add the evaporated milk.

4. 4

   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.

5. 5

   Stir in the parmesan cheese and, as soon as it melts, fold in the tuna and herbs.

6. 6

   Simmer just until the tuna is heated through, then spoon over cooked pasta.

7. 7

   Season with black pepper to taste.