Elaine'S Tuna Tetrazzini Recipe
Ingredients
| Mushrooms | 8 Ounce, sliced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Vegetable oil | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Milk fat | 1/2 Cup (16 tbs) | |
| Paprika | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tuna | 1 Can (10oz), drained | |
| Parmesan and romano cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 2 Tablespoon, minced | |
| 8 ounces thin spaghetti or linguine, broken into halves, hot cooked | ||
Directions
MAKING
1) Take a large skillet; heat oil and fry mushrooms and onion in it for 3 minutes until soft.
2) Add in flour and blend well.
3) Quickly add in chicken broth and milk and stir cook until the mixture thickens and boils.
4) Add in the seasonings and cook again for 2 minutes.
5) Mix in tuna, cheese and parsley and heat for 1 to 2 minutes until fully cooked.
SERVING
6) Serve hot over pasta.
1) Take a large skillet; heat oil and fry mushrooms and onion in it for 3 minutes until soft.
2) Add in flour and blend well.
3) Quickly add in chicken broth and milk and stir cook until the mixture thickens and boils.
4) Add in the seasonings and cook again for 2 minutes.
5) Mix in tuna, cheese and parsley and heat for 1 to 2 minutes until fully cooked.
SERVING
6) Serve hot over pasta.
Chef
