INGREDIENTS
225g white mushrooms, sliced1 French shallot, chopped
60 ml (¼ cup) butter
45 ml (3 tbsp.) Of unbleached all-purpose flour
750 ml (3 cups) milk
2 boxes of 198 g tuna in oil, drained
125 ml (½ cup) cream 15 or 35%
340 g (¾ lb) spaghetti
2 green onions, thinly sliced
Salt and pepper
PREPARATION
In a large non-stick skillet over medium-high heat, brown the mushrooms and shallot in butter. Add salt and pepper. Sprinkle with flour and cook 1 minute, stirring. Using a whisk, stir in milk. Bring to boil and simmer about 5 minutes or until thickened, stirring frequently.Meanwhile, in a pot of boiling salted water, cook the pasta al dente. Reserve 125 ml (½ cup) of the cooking water. Drain and reserve.
Add the pasta, tuna and cream sauce. Mix well. Adjust seasoning and add the cooking water as needed. Garnish with green onions just before serving.
 butter 45 ml (3 tbsp.) Of unbleached all-purpose ...){kind=link}