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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 100g mushrooms (pref. chestnut), chopped
  • 1 x 295g tin condensed mushroom soup
  • Milk
  • White wine or lemon juice
  • 1 x 185g tin tuna chunks, drained
  • Salt and pepper

Method

  • STEP 1
    Heat the olive oil in a small saucepan. Add the onion and fry on a low heat for 5 minutes.
  • STEP 2
    Add the garlic and the mushrooms and cook on a low heat for 5 minutes. The onion should be soft and translucent, not browned.
  • STEP 3
    Add the mushroom soup and stir. Pour milk into the soup can to fill about 1/4 then add to the pan.
  • STEP 4
    Add a good splash of white wine (if using) or a good dash of lemon juice instead. Leave to simmer on a low heat for 5 minutes.
  • STEP 5
    Stir in the tuna and seasoning and heat through. Best served with tagliatelle.
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