Dilled Tuna Fettuccini

• 1 (9 ounce) package fresh fettuccine
• 1 red bell pepper, cut into 1 1/2 inch long thin strips
• 1 green bell pepper, cut into 1 1/2 inch long thin strips
• 3 scallions, chopped
• 1 cup dry white wine
• 2 garlic cloves, minced
• 34 teaspoon dried dill weed
• 3 teaspoons Dijon mustard
• 14 teaspoon pepper
• 2 (6 1/2 ounce) cans tuna in water, drained

1. Cook fettuccini until just tender, 2-3 minutes; drain well.
2. Return the pasta to the pot.
3. Stir in red and green bell pepper strips, scallions, 3/4 cup white wine and garlic.
4. Heat to boiling, stirring.
5. Reduce heat to medium-low, cover and simmer for 5 minutes.
6. Stir in remaining 1/4 cup white wine, dill weed, mustard, pepper and tuna.
7. Heat through and serve.

fresh fettuccine, red bell pepper, green bell pepper, scallions, white wine, garlic, dill weed, mustard, pepper, water

Taken from www.food.com/recipe/dilled-tuna-fettuccini-207369 (may not work)