4 tbsp. butter, melted, divided
2 tbsp. olive oil
1 (6 1/2 oz.) can tuna, drained
1 c. tiny peas, thawed if frozen
8 oz. dried fettuccine or 12 oz. fresh
2 tbsp. chopped Italian flat leaf parsley
Ground black pepper

Add the oil to 2 tablespoons of melted butter in skillet. Stir in the tuna and peas; heat, stirring over low heat. Meanwhile, cook the fettuccine al dente; drain. Put 2 tablespoons of melted butter in large serving bowl, add the fettuccine and toss. Add the tuna and peas; toss. Sprinkle with parsley and pepper.