Fettuccine Alfredo with tuna if you please. Roman style ??? only because I acquired this recipe there.
Some may go yuck, but this dish is so deliciously awesome and brainy inexpensive that if those at the table tonight don't like it ... then they shouldn't get desert - Sicilian Pistachio Gelato.
You will need two cans of tuna in oil (if you prefer, use fresh tuna steaks, broken apart). One onion, heavy cream, sour cream, fettuccine pasta, and Parmesan cheese. Begin by sauteing one whole chopped onion in olive oil on med. heat until you see brown edges. To that add the two cans of tuna, undrained. Stir while it bubbles along.
In the meantime, prepare a stock pot of salted water to boil the pasta. Returning to the tuna Alfredo sauce, add 1/4 cup of heavy cream and the same of sour cream. Stir until well blended. Finally, add dried herbs: rosemary, mint and oregano. Let the sauce simmer covered on low heat until the pasta is ready to serve.
When the pasta is tender, drain, rinse and pour onto serving platter. Ladle the sauce over the top, sprinkle with Parmesan and serve.
~ Tutti a Tavola!