Tuna And Anchovy Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta | 1 | Servings | ||
INGREDIENTS
| 1 | Can tuna, I use steaks in | |
| brine to cut down on | ||
| 1 | Tin anchovies, chopped | |
| Garlic, tarragon etc. – | ||
| Anything you fancy | ||
| 38 | g | Butter |
| Enough sm pasta, fusilli | ||
| shells bows | ||
| someth | ||
| Pesto, red [tomato] pesto is | ||
| Best, if you | ||
| Mayonnaise, Hellmans or | ||
| Similar), Similar | ||
| Salt and pepper, well maybe | ||
| Not salt – de |
INSTRUCTIONS
Put a large pan of water on for the pasta. When it has come to the boil, start the pasta cooking. Melt the butter in a small pan, and when melted add the tuna, anchovies, and garlic and tarragon if you are using them. Mash together with a fork, and let them cook gently, stirring occasionally, until the butter has been absorbed. Don't let it fry! When the pasta is cooked to your taste, drain well, and stir in a little oil or butter to keep it moist. Serve the pasta in a large bowl, with the fish mixture, pesto and mayonnaise in smaller bowls. Let everyone dig in! Difficulty : easy. Precision : measure ingredients. Recipe By : Julian Templeman ukc!dircon!uad1031 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 857
Calories From Fat: 434
Total Fat: 49g
Cholesterol: 81.7mg
Sodium: 93.9mg
Potassium: 1600.3mg
Carbohydrates: 96.8g
Fiber: 7.4g
Sugar: <1g
Protein: 9.1g