1 kilo spaghetti, cook according to package instructions
2 (250ml) All purpose cream
1 can evaporated milk
2 small or 1 big tuna in can
1 big can button mushrooms, sliced
Salt + black pepper + cayenne pepper to taste
Fresh basil leaves
Italian oregano
Garlic
Onion
Olive oil
PROCEDURE:
Saute garlic and onion in olive oil. Add tuna in can and mushrooms, set aside brine. Season with salt and pepper. Add cream, milk and mushroom brine. Stir and simmer until bubbly. Sprinkle some cayenne pepper if you want it spicy or use spicy tuna. Serve seperately or toss in spaghetti noodles. Top with parmesan cheese and fresh herbs. Serve with garlic bread. 😍
Yum!!!
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elaine's test kitchen 
What do you do with the brine?
Hi, Bopeep! I use it to make the sauce thinner in case it becomes a bit thick. I hope it helps! Sorry for the late response and thanks for dropping by. Mwah!
Do you use tuna in oil or water? Do you drain the tuna before cooking it?
Hi, Tebs! You can use both kinds. I use the water to thin the sauce and the oil to sauté the garlic. Thanks for checking out my recipe. I hope you’ll like it! ❤️
Do you use a big can of evap milk or a small can?
Big can 😊