| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
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) |
|
|
Salt and pepper (well, maybe |
|
|
Not salt – de |
INSTRUCTIONS
1. Put a large pan of water on for the pasta. When it has come to the
boil, start the pasta cooking.
2. 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!
3. When the pasta is cooked to your taste, drain well, and stir in a
little oil or butter to keep it moist.
4. 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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