Fettuccine with Tuna and Fresh Tomatoes

In a large pot of boiling, salted water, cook fettuccine for 10 min or according to package directions, until tender; drain well.

Meanwhile, in a saucepan, melt butter over medium-low heat. Add garlic, dried basil and thyme, hot pepper flakes and 1/2 tsp (2 mL) salt; sauté for 1 min or until softened. Whisk flour into milk and stir into saucepan with lemon zest. Increase heat to medium and bring to a boil, whisking constantly for 2 to 3 min, or until sauce is thickened. Stir in tuna and tomatoes and heat through. Remove from heat; stir in lemon juice and season to taste with salt.

Divide pasta among shallow serving bowls and spoon sauce over top; sprinkle with olives (if using) and fresh basil.

Look for Italian tuna packed in olive oil for a deeper tuna flavour.

For the Adventurous: Replace tuna with 4 oz (125 g) chopped smoked salmon and add 1 tsp (5 mL) crushed pink or green peppercorns with garlic or 2 tbsp (30 mL) drained capers with tomatoes.

Healthy Eating Tip: The month of March marks the official celebration of healthy eating ' and this recipe fits the bill with heart-healthy fish. Canadians are encouraged to have two fish servings weekly, so plan to use this dish often!