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Ingredients

  • 2 cans BRUNSWICK® CHUNK TUNA in Oil or Water, drained
  • ½ pack (225g) Fettuccini pasta (regular or tri-coloured)
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • ½ cup (125 mL) mushrooms, canned or fresh, sliced
  • 2 tbsp. pimentos, finely chopped
  • 1 cup (250 mL) evaporated milk
  • 1 cup parmesan cheese, grated
  • 2 tbsp. parsley, chopped

Directions

  • In a large pot of boiling, salted water, cook fettuccini for 4 minutes; drain well.
  • In a large sauté pan, add the olive oil and sauté the garlic, mushrooms, pimentos, and BRUNSWICK® CHUNK TUNA.
  • Add the evaporated milk and cheese. Stir until well blended.
  • Toss pasta with sauce and parsley in the sauté pan until coated. Serve immediately.
  • If desired, sprinkle with some parmesan cheese.

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