Ingredients

4 Tbsp. butter, melted, divided
2 Tbsp. olive oil
1 (6 1/2 oz.) can tuna, drained
1 C. tiny peas, thawed if frozen
8 oz. dried fettuccine or 12 oz. fresh
2 Tbsp. chopped Italian flat leaf
parsley
Ground black pepper

Cooking Instructions

Add the oil to 2 tablespoons of melted butter in skillet. Stir in the tuna and peas; heat, stirring over low heat. Meanwhile, cook the fettuccine al dente; drain. Put 2 tablespoons of melted butter in large serving bowl, add the fettuccine and toss. Add the tuna and peas; toss. Sprinkle with parsley and pepper.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: