1 5-oz can Genova Tonno Solid Light Tuna in Olive Oil
½ cup white wine
1 tbsp butter
½ lb pasta, prepared
Heat olive oil in a large saute pan set over medium heat. Add the onions, red pepper and mushrooms. Season well with salt and pepper. Stir gently and then cover and cook for 6-8 minutes, or until the mushrooms have released water. Remove the lid and stir well. Cook until the liquid evaporates.
Add the tuna and stir well. Drizzle with white wine and add the butter. Cook, stirring occasionally, for 10-12 minutes, until most of the liquid evaporates. Add the cooked pasta and toss well to combine.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/02/17/mediterranean-tuna-pasta/