Bowtie Tuna Tetrazzine


1 6-oz. can chunk light tuna in water
5 ounces bowtie pasta
1 tablespoon butter
1 medium onion, chopped
1 cup fresh mushrooms, sliced
Salt and pepper
1 can reduced-calorie cream of mushroom soup
1 cup nonfat milk
1 tablespoon dry sherry
Chopped fresh parsley
Low-fat sour cream, optional

Drain tuna. Cook pasta in boiling,
salted water about 10 minutes.
Heat butter in a large skillet,
add onion and sliced mushrooms and saute gently.
Salt and pepper as desired.
Stir in soup, milk and sherry.
Simmer 2 minutes.
Blend in tuna and heat through.
Drain pasta; place in a serving dish.
Pour sauce on top and garnish with parsley
and sour cream as desired.
Yield: 4 1/2 cups.