- In a medium stockpot, cook oil and butter over
- Add chopped garlic, onion, and tuna, cook until
both garlic and onion are soft, and then add parsley.
- Add wheat flour and white wine, keep stirring
with medium speed.
- Add chicken stock and bring it to boil.
- Add milk and keep stirring until it boils.
- Lower the heat and add salt, pepper, and paprika
- Serve immediately.
For a low fat recipe, take out whipping cream and use non
fat milk instead.