Tony’s recipe of the month for November

Tony is glad to be back sharing his recipes of the month and for November had a quick meal that can be eaten hot or cold!

Key ingredients:

  • 2 cans of tuna in olive oil (chili tuna if you like it hot)
  • 1 large zucchini
  • 2 medium carrots
  • a handful of mushrooms
  • salt and pepper to taste
  • a cup of cream (full cream)
  • Pasta (fetuccini ‘wide spaghetti’ or fusille ‘short spiral’ pasta)

You start by shredding the zucchini and carrots with a mandelin (slicer)……and chop the mushrooms finely….Then I pour the oil from the 2 cans of tuna into a cold large frying pan with lid (then add extra olive oil if you need to). Chuck in the veggies (carrots, zucchini and mushrooms) and let them cook and simmer with the lid on. Try to not lose any moisture so keep the lid on. While you are cooking the veggies, you need to have a pan of water boiling away cooking the pasta.

When the vegetables are ready (they reduce in size and you can tell when they are cooked) you add the two tins of tuna and the pasta, whichever you would like to do first, then heat through (you need to add tuna and pasta) for the flavours to integrate. Just before serving pour in one cup of cream with salt and pepper to taste. And don’t forget a leaf of parsley to decorate and for seasoning!

Bon appétit! I love this dish!

Tony’s recipe of the month for November