Pasta With Lemon Tuna Sauce
|Whole meal pasta||250 Gram|
|Boiling water||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 , chopped|
|Melted butter||3 Teaspoon|
|Lemon juice||1 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Teaspoon|
|Canned tuna||400 Gram, drained (1 can)|
|Grated parmesan cheese||2 Tablespoon|
|Crusty bread rolls||4|
1. Combine pasta, water and oil in large bowl, cook on HIGH for ten to twelve minutes, or, until tender. Drain, leave to stand covered.
2. Combine garlic, onion and butter in bowl, cook on HIGH for three minutes. Stir in lemon juice, stock, mustard and flaked tuna, cover, cook on HIGH for four minutes. Stir once during cooking. Blend cornflour with cream, whisk into tuna sauce, cover, cook on HIGH for one minute. Stir in cheese. Season
3. Reheat pasta, covered, on HIGH for two minutes, arrange on serving platter, spoon tuna sauce over pasta.