吞拿魚螺絲粉 Fusili with Tuna

螺絲粉(熟)2碗

罐頭礦泉水浸吞拿魚1罐(180-200g)

葱2湯匙

蒜粒1湯匙

蘑菇1/2碗

檸檬皮1茶匙

檸檬汁1湯匙

歐芹1湯匙

細葱1湯匙
1. 燒熱易潔鑊,下1茶匙橄欖油,放入葱及磨菇,以中火炒3至4分鐘至蘑菇軟身,然後加入蒜粒同炒1分鐘。

2. 再加入螺絲粉、吞拿魚、檸檬皮、檸檬汁、歐芹及細葱拌勻至熱即可上碟。

fusili(cooked and drained)2 bowls

canned tuna(in spring water, drained and flaked)1 can(180-200g)

spring onion 2 tbsp

chopped garlic 1 tbsp

button mushroom 1/2 cup

lemon rind 1 tsp

lemon juice 1 tbsp

parsley 1 tbsp

chives 1 tbsp
1.Heat 1 tsp olive oil in non-sticky pan and add the spring onion and mushrooms. Stir over medium heat for 3 to 4 minutes, until the mushrooms have softened and then add the garlic and cook for 1 minute longer.

2.Turn the drained pasta to the pan and add tuna, lemon rind and juice, and parsley and chives. Toss until well combined and warmed through. Serve immediately.


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