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TUNA TETRAZZINI 6 Tbsp. chopped onion 2 Tbsp. salad oil 2 cans cream of mushroom soup 1 can water 1/4 c. grated Parmesan cheese 2 cans tuna fish 2 Tbsp. chopped parsley 2 tsp. lemon juice 1/2 lb. spaghetti Saute onion in oil until golden brown. Add soup, water and Parmesan cheese. Flake tuna fish into bite-size pieces; add tuna to sauce. Mix together and heat gently so as not to break up tuna. Season sauce with parsley and lemon juice. Cook spaghetti. Mix with sauce and pour into casserole. Top with more cheese. Heat until hot and bubbly in oven. Yield: 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!