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Tuna Sauce for Pasta/rice

1 (7 oz.) can water packed Tuna
3 Tbsp. grated lemon rind
1/2 lb. ripe plum tomatoes
2 Tbsp. olive oil
6 large shallots, peeled
1/4 cup chopped fresh Italian parsley leaves


Drain the Tuna and mash it in a bowl. Sprinkle the lemon rind over the Tuna (this counteracts any "fishy" taste). Wash the tomatoes and remove the cores. Chop the tomatoes. There should be about 1 cup. Heat the oil in a frying pan and chop the shallots into the pan. Saute until the shallots are translucent. Add the tomatoes and parsley and cook for 5 minutes, stirring. Add the Tuna with the lemon rind and cook for 2 minutes.


Makes about 2 1/2 cups





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