Ingredients
½ cup celery, chopped
1 cup yellow onion, chopped
3 tbsp unsalted butter
2 tbsp all-purpose flour
¼ cup white wine
1 cup milk
10¾ oz cream of mushroom soup, (1 can)
1 tbsp Worcestershire sauce
2 tsp lemon juice, or lime juice
¼ tsp dried thyme
1 cup green peas, canned or frozen, drained (blanched & cooled if using frozen)
1 can tuna chunks in water, drained
salt and ground black pepper, to taste
8 oz fettuccini, or any warm pasta of your choice or toast bread
parsley, chopped
Preparation
In a sauté pan, melt butter and sauté celery, onion, & thyme until translucent.
Add in flour and mix until it forms a roux. Briefly sauté this for 5 minutes.
Deglaze with white wine and reduce briefly.
Add milk and condensed soup. Simmer over low heat for roughly 10 minutes or until the sauce is thick and smooth.
Add Worcestershire sauce, lemon juice, peas and tuna. Mix until combined.
Season with salt and pepper to taste and adjust accordingly.
Serve sauce over pasta or warm toasts, garnished with parsley.
