Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. linguine	May use whole grain linguine
4 cups canned tuna	water packed, drained, flaked. May use fresh tuna
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon olive oil
6 garlic cloves, minced	Wash, peeled and minced
1 1/2 cup fresh sliced mushrooms	Wash, trim and slice
1 cup celery, diced	Wash, trim and dice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley flakes
1 cup Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a pot of water to a boilCook linguine until al dente, about 9 minutes, or as package directsReserve 1/2 cup of cooking water; drain pasta
2	Melt butter in a small pan over medium-low heatSprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes Whisk in milk and continue to cook until sauce is thick enough to coat the back of a spoon, about 3 minutesSeason with salt and pepperRemove from heat
3	Warm oil in a large skillet over medium-high heatAdd garlic and cook, stirring, until golden, about 1 minuteAdd mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutesAdd onion, celery and cook, stirring, until vegetables are tender, about 5 minutes longer
4	Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutesReduce heat to medium-low, add tuna, breaking it up, and cook until warmed through, about 2 minutesSeason with salt and pepperToss linguine with sauce, sprinkle with parsley and Parmesan cheese, and serve hot	Cook until internal temperature reaches 165° F for 15 seconds.