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Old 04-12-2010, 05:20 AM
Location: Cody, WY
9,544 posts, read 10,853,180 times
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I wouldn't have believed it either: but it's true. It only involves some additions and substitutions. I have done this successfully only with Tuna Tetrazzini and Fettucine Alfredo.

1) Replace the indicated amount of milk with half and half.

2) Use only butter.

3) After putting the butter, half and half and water into the pan, add about one quarter teaspoon of fresh black pepper. The amount varies with the quality of the pepper. In my experience, Williams-Sonoma tastes the best.

Add one dash of Tabasco (original).

4) Use tuna packed in oil.

5) Reduce the indicated amount of water by one half cup. Replace it with one cup of dry vermouth. My favotite is Martini & Rossi. Do this just before covering.

6) Lower heat as liquid is reduced. Cook until quite soft.

7) Remove from heat and let stand covered for about fifteen minutes. Taste it. If there is an odd lemony flavor, the alcohol has not completely evaporated, so give it a few more minutes.

You may or may not wish to top it with Parmesan or Romano or a mixture of the two. I still haven't decided. But either way, it is good.
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Old 04-12-2010, 08:44 AM
24,118 posts, read 8,925,480 times
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Thanks~Gotta go buy some vermouth!
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Old 04-12-2010, 10:21 PM
Location: Phoenix,Arizona
4,107 posts, read 4,773,699 times
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I do something like that but I replace the Tuna with Shrimp
and the black pepper with Old Bay seasoning

Last edited by Mouser; 04-12-2010 at 10:23 PM.. Reason: sp
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