1 c. chopped parsley
1 tbsp. basil
1 tsp. salt
1/8 tsp. white pepper
2 cloves garlic, crushed
1/2 c. cooking oil
2 tbsp. butter, softened
3/4 c. grated Parmesan cheese
1/4 c. pine nuts
2 tbsp. hot water
13 oz. tuna, drained
1 (8 oz.) pkg. thin spaghetti

Combine parsley, basil, salt, pepper, garlic, oil, butter, cheese, pine nuts and water. Beat with a fork to combine thoroughly. Break tuna into large chunks; add to sauce and toss lightly.

Cook spaghetti according to package directions; drain and rinse. Pour sauce over spaghetti and toss lightly to coat thoroughly. Serve with additional Parmesan cheese, if desired.