1 can is to 1 can of the Corned Tuna & Tuna Fillet in water
Your choice of either 1 bottle of Ragu Spaghetti Sauce or Hunts 4 Cheese Sauce
Magnolia unsalted butter (I used 1 stick)
Velveeta Cheese Slices (we used 8)
1 can of milk evap
Heat the olive oil, sweat the onion, add the garlic. Pour in the corned tuna first (if cooking for kids, use 2 regular & 2 chili) then add the tuna fillet in water, drain all, but leave a bit of moisture.
Depending on your budget, at this point, add a lot of sliced fresh button mushrooms. You may also use canned but fresh is really worth the expense.
Now add the Ragu or Hunts, then the Velveeta, and the evaporated milk.
Simmer the sauce and again if your budget can afford it, please add some chopped fresh basil.
Serve over spaghetti, penne or fettuccine. Enjoy!!!