Spaghetti Al Tonno
|Olive oil||1 Tablespoon|
|Tuna||1 Can (10 oz) (1 Can)|
|Chicken stock||1⁄4 Pint|
|Chipped parsley||2 Tablespoon (Leveled)|
|Cooked spaghetti||1 Cup (16 tbs)|
Heat the butter and oil in a saucepan.
Break up the tuna and add, with its oil, to the saucepan.
Cook gently for 3 minutes.
Add the stock and simmer for a further 5 minutes.
Add the parsley and salt and pepper to taste.
Drain the spaghetti thoroughly and put into a warm dish.