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.
Serving size: Complete recipe
Calories 969 Calories from Fat 481
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 20.7 g103.7%
Trans Fat 0 g
Cholesterol 172.3 mg57.4%
Sodium 697.3 mg29.1%
Total Carbohydrates 43 g14.3%
Dietary Fiber 7 g28%
Sugars 3.2 g
Protein 77 g155%
Vitamin A 171.8% Vitamin C 44.7%
Calcium 8.2% Iron 33.1%
*Based on a 2000 Calorie diet