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Tuna spaghetti
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| Spaghetti | |
| 1 or 2 tins | Tuna |
| 0.5 pint | chicken stock |
| Juice of 1/2 | lemon |
| 1 - 2 teaspoon | corn flour |
| Chopped parsley | |
| Fresh ground black pepper |
Cook spaghetti as normal
Gently fry drained tuna in saucepan in some butter for about 5 mins.
Add black pepper and a little salt if required, careful stock is salty.
Mix lemon juice and corn flour to stock and pour over tuna.
Cook gently until thickened.
Add parsley and pour over pasta.
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