Delicious, healthy, easily prepared dish. Modified from a recipe I found years ago in a Williams and Sonoma catalogue. My family prefers more tuna so I have upped the recipe to 2 cans and 2 lbs of fresh pasta and increased the shallots and green onions.
Ingredients:1-2 Canned Italian tuna in olive oil
Instructions:In a large pan, add 2 Tbs of olive oil, pinch of red pepper flakes. When the pepper flakes are sizzling and not burned, add the shallots and green onions. Sauté until softened.