Fettuccine Alfredo with tuna ... Roman style ???
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, un-drained. 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!
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