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You can try a sample lesson to help you decide if the Herbal Academy of New England is the right choice for you - click the link below.
Preview Lesson from the Introductory Herbal CourseYou can use fresh cooked fish with this if you like or frozen crab meat, lobster pieces, mixed seafood cocktail.
It's almost storecupboard - the sort of meal you could put together quickly on vacation with just a two burner camping stove.
Drain the tuna.
Use about 2 tablespoons to begin with, but the mushrooms might absorb more.
Cook the onions until they're soft and golden, add the mushrooms and fry another minute or two.
Add the tuna, yoghurt, herbs and paprika.
Add a few twists of black pepper to taste.
Cook the pasta according to the instructions on the packet.
Heat the sauce, simmer gently and stir - try not to let it boil.
Serve with some freshly grated parmesan and maybe some crusty bread to mop up any stray juices.
Be careful not to let the mixture boil as the yoghurt could perhaps curdle and separate.
The pasta can be cooked in advance and refreshed.
I frequently cook the pasta early and then drain it. I then pour boiling water over it and leave it for 1 or 2 minutes to re-heat prior to serving.
It's easy to do and I don't think it affects the quality of the pasta at all.
500g of pasta is enough for four people - you can use whichever type you have - it doesn't matter.
If you would like to use different seafood, then feel free to experiment - a seafood cocktail (de-frost first) would work - canned seafood, crab meat, shrimp or frozen seafood.
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By Liz Alderson
This gorgeous herby seafood pasta is ready to serve in less than 20 minutes. It's the sort of simple meal that you'd like to serve when you're on vacation - you could even make it on a two ring camping stove.
Prep Time: 5 minutes
Cook time: 15 minutes
Yield: 4
Main Ingredient: dill, pasta, tuna
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