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Print this Recipe    Tuna Wine

Tuna and White Wine Pasta Sauce
serves two

1 tin tuna in brine
1 green bell pepper
1 courgette
3 tablespoons of white wine
125 ml creme fraiche
Italian mixed herbs

Drain the tuna fish, add the white wine to the brine and put on a
low flame to simmer with the herbs and some salt and freshly ground
blank pepper. Chop the pepper and courgette and fry in some olive
oil. And the creme fraiche to the sauce and if necessary thicken
with some cornflour. Then add the tuna. Take the vegetables out
of the frying pan and add them to the sauce as well. Very nice
with penne or pipe rigate.

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