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Tuna Lemon and Garlic Pasta
olive oil flavored cooking spray
10 5/8 ounces fusilli
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 (6 5/8 ounce) can evaporated milk
1 (15 ounce) can tuna in water, drained, flaked
salt and pepper (we skipped the salt)
1/4 cup fresh parsley, chopped
1 tablespoons parmesan cheese (to serve)
1 tablespoons capers (optional)
Cook pasta as packet directs then drain and set aside.
Heat pan over medium heat and spray with olive oil.
Cook onion for three minutes or until tender then add garlic and cook for 1 minute or
until just starting to color.
Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir
in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well
with salt and pepper as desired.
Add pasta and parsley to the pan and fold pasta and sauce together gently to combine.
Heat just a couple of minutes until heated through.
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