Seafairers Spaghetti

• 1 12 cups finely sliced celery
• 2 medium onions, finely diced
• 2 -3 tablespoons oil (olive or canola are fine)
• 1 cup tomato paste
• 1 (800 g) can diced tomatoes
• 2 (425 g) cans tuna in brine (save the brine)
• 2 cups water
• 1 -2 tablespoon lemon juice
• 2 -3 cups grated tasty cheese (or your favorite)
• 3 tablespoons parmesan cheese
• salt and pepper
• cornflour or water, if needed
• 3 -4 cups of hot cooked pasta (we use shells, penne or spaghetti)

1. Place sliced celery, diced onions and oil in a large saucepan.
2. Stir.
3. Cook until tender.
4. Add diced tomato, tomato paste, all of the brine and 2 cups of water and Lemon Juice.
5. Bring to the boil checking and stirring occasionally so as not to burn.
6. Flake tuna with a fork and add to pot.
7. Warm through; now add grated cheese and Parmesan stir until thoroughly blended.
8. Season to taste with salt and pepper (I find it's salty enough from the brine).
9. Thicken with a little cornstarch and water if needed.
10. Place hot pasta in bowls and pour "sauce" on top.
11. Enjoy!

celery, onions, oil, tomato paste, tomatoes, water, lemon juice, tasty cheese, parmesan cheese, salt, cornflour

Taken from www.food.com/recipe/seafairers-spaghetti-72294 (may not work)