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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I learned this is a recipe from my Home Ec teacher at School. Her name was Miss Ping. She said it was her families favorite. And now it is ours as well. I have changed it a little over the years to suit our tastes. I usually serve this if I know the kids have not been eating properly. It always disappears. Hope you all enjoy it as much as we do Bella. Ingredients:
1 1/2 cups finely sliced celery |
2 medium onions, finely diced |
2 -3 tablespoons oil (olive or canola are fine) |
1 cup tomato paste |
1 (800 g) can diced tomatoes |
2 (425 g) cans tuna in brine (save the brine) |
2 cups water |
1 -2 tablespoon lemon juice |
2 -3 cups grated tasty cheese (or your favorite) |
3 tablespoons parmesan cheese |
salt and pepper |
cornflour or water, if needed |
3 -4 cups of hot cooked pasta (we use shells, penne or spaghetti) |
Directions:
1. Place sliced celery, diced onions and oil in a large saucepan.
2. Stir.
3. Cook until tender.
4. Add diced tomato, tomato paste, all of the brine and 2 cups of water and Lemon Juice.
5. Bring to the boil checking and stirring occasionally so as not to burn.
6. Flake tuna with a fork and add to pot.
7. Warm through; now add grated cheese and Parmesan stir until thoroughly blended.
8. Season to taste with salt and pepper (I find it's salty enough from the brine).
9. Thicken with a little cornstarch and water if needed.
10. Place hot pasta in bowls and pour sauce on top.
11. Enjoy!
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