Summary

Ingredients

• 1 teaspoon butter
• 1 can tuna, natural
• 1 cup cream
• 0.5 ½ cup crème fraîche
• 0.5 ½ pack parsley
• 250 g ribbon noodles
• salt and pepper

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Instructions

1. Drain the tuna briefly. Melt the butter in the pan and briefly heat the tuna in it. Add creme fraiche and cream, season with 0.25 teaspoons of salt and a little pepper. Finally add the parsley and briefly bring the sauce to the boil. In addition, of course, the pasta has to be cooked.