*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Corn oil
    4       md           Shallots, chopped fine
    2       md           Garlic cloves, chopped fine
      1/2   lb           Button mushrooms, cut into
                         -1/4-inch slices
    1       c            Evaporated nonfat milk
    1       oz           Grated parmesan cheese
    1       cn           White tuna in spring water,
                         Broken into chunks (6 1/2oz)
    2       tb           Fresh Italian parsley,
                         -finely chopped
    1       tb           Fresh chives, chopped fine
                         Freshly ground black pepper
                         Cooked pasta of your choice
   In a large saucepan or skillet, heat the oil with the shallots and garlic
   over moderate heat. When the vegetables sizzle, raise the heat to high and
   add the mushrooms, sauteing just until they begin to brown, 4 to 5
   Reduce the heat and add the evaporated milk. Simmer briskly, stirring
   frequently to guard against boiling over, until the milk reduces by about
   a third, to a creamy consistency, 5 to 7 minutes.
   Stir in the parmesan cheese and, as soon as it melts, fold in the tuna and
   herbs. Simmer just until the tuna is heated through, then spoon over
   cooked pasta. Season with black pepper to taste.
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