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Tuna Fettuccine

2 tsp. olive oil
1 medium onion, minced (about 1/2 cup)
2 cups chopped tomato
1/2 tsp. oregano
6 1/2 oz. can light Tuna water packed
2 tsp. capers
2 cups peas, frozen or fresh
8 oz. dry fettuccine (about 4 1/2 cups cooked)
Black pepper to taste


Heat olive oil in large skillet and saute onion, covered, for 5 minutes. Add tomatoes, oregano, drained Tuna and capers. Simmer for 10 minutes.


Meanwhile boil fettuccine in 3 quarts of water until al dente. Add peas to skillet and simmer 5 minutes more. Toss Tuna with drained fettuccine, and season with pepper.


Serves 4.


Serve with baked acorn squash sprinkled with nutmeg.





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