Recipe...
Tonnino Tuna
Basil Cream Penne with Tuna in Olive Oil

2 jars - Tonnino Tuna Fillets in Olive Oil
1 - pkg Penne Rigate Pasta
1 - carrot grated
1/2 - onion finely minced
1 C - fresh basil leaves
2 C - heavy cream

This recipe serves  4

Requires Windows MediaPlayer ActiveX Control

1 jar Tonnino Tuna in Olive Oil
2 eggs
1 cup of spinach
1 oz of butter
2 English muffins
4 leaves of basil
1 pinch of salt
1 pinch of pepper
1 Tbsp of olive oil
1 tsp of lemon juice
1 tsp of garlic
1 Tbsp of white vinegar
2 egg yolks
4 cup of water

Serves 2

This lovely breakfast dish consists of toasted English Muffins topped with sauted spinach, Tonnino Tuna in Olive Oil, poached eggs, smothered with hollandaise sauce cover with chopped basil.

• Make the Hollandaise sauce by put the yolks in a blender, add lemon juice, salt, pepper, and blend. Add the butter (melted and warm) little by little, until it reaches desired thickness.
• Saut the spinach in olive oil with garlic, salt, and pepper.
• Poach the eggs by adding the vinegar to the boiling water, make sure it is a light boil. Carefully place the eggs whole in the water and let boil for about 2 minutes, then place on a paper napkin to dry excess water.
• Toast the muffins, then place sauted spinach, Tonnino Tuna in Olive Oil, poached eggs, top with hollandaise sauce, and decorate with chopped basil.