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Sunday, February 15, 2015

Tuna Carbonara


500 grams pasta (spaghetti, fettucini, cooked accdg. to packaging directions)
1/3 cup butter
1 small head garlic, minced
1 small white onion, finely chopped
1 can (420 gm) Tuna Flakes in can, drained
1 can  Cream of Mushroom Soup
1 tetra pack Nestle Cream
1 can of evaporated milk
1 beef bouillon cube
salt and pepper
grated cheese

Melt butter with a dash of oil in a skillet then sautee garlic and onion. Add tuna. Cooked for 30 seconds then pour mushroom soup, cream and milk. Simmer. Salt and pepper to taste.

Place cooked pasta in serving plate then pour sauce. Sprinkle grated cheese. Serve hot with garlic bread.

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