Fettuccine With Tuna Mushrooms And Tomatoes Recipe
Ingredients
| Dried porcini/Cepe mushrooms | 1⁄2 Ounce | |
| Boiling water | 1⁄2 Cup (8 tbs) | |
| Olive oil | 1 Tablespoon | |
| Garlic | 3 Clove (15 gm), minced | |
| Fresh mushrooms | 6 Ounce, sliced | |
| Canned low sodium tomatoes with their juice | 1 Pound (1 Can) | |
| Dried tarragon | 1 Teaspoon, crumbled | |
| Salt | 1⁄4 Teaspoon (To Taste) | |
| Canned tuna in water | 12 1⁄2 Ounce, drained (1 Can) | |
| Black pepper | 1⁄4 Teaspoon | |
| Fettuccine | 1 Pound |
Directions
1 In a small heatproof bowl, soakthe dried mushrooms in thewaterfor 15 minutes or until softened.
Overa small bowl, drain the mushrooms in a sieve lined with cheese cloth or papertoweling; reserve mushrooms and liquid.
2 Meanwhile, in a 12 inch nonstick skillet, heattheoil over moderate heat.
Add the garlic and fresh mush-rooms and saute, stirring occasionally, for 5 minutes or until softened.
Add the tomatoes, soaked mushrooms and their liquid, tarragon, and salt and bring to a boil.
Lower the heat and simmer, uncovered, for 10 minutes or until thickened.
Stir in the tuna and pepperandsimmer for 5 minutes or until hot.
3 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the fettuccine and cook for 6 to 8 minutes or until tender but still firm to the bite.
Drain and transfer to a heated serving bowl.
Add the sauce and toss well to coat.
Overa small bowl, drain the mushrooms in a sieve lined with cheese cloth or papertoweling; reserve mushrooms and liquid.
2 Meanwhile, in a 12 inch nonstick skillet, heattheoil over moderate heat.
Add the garlic and fresh mush-rooms and saute, stirring occasionally, for 5 minutes or until softened.
Add the tomatoes, soaked mushrooms and their liquid, tarragon, and salt and bring to a boil.
Lower the heat and simmer, uncovered, for 10 minutes or until thickened.
Stir in the tuna and pepperandsimmer for 5 minutes or until hot.
3 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the fettuccine and cook for 6 to 8 minutes or until tender but still firm to the bite.
Drain and transfer to a heated serving bowl.
Add the sauce and toss well to coat.
Chef
