2 (7 oz.) cans tuna
1/2 sm. bell pepper
1 sm. can tomato paste
1 med. onion
3 shallots
1 stalk celery
1 lg. clove garlic
2 tbsp. parsley
1/2 tsp. sugar
1 tbsp. butter or Pam
1 1/2 c. water
1/2 lb. spaghetti
1 c. fresh mushrooms, sliced (optional)

Cook spaghetti according to directions. Chop onions, celery, shallots, garlic, parsley; set aside. Place butter in saucepan. Heat, stir in tomato paste and sugar, cook until paste is light brown. Add seasonings. Saute until tender. Add water, cook on low fire until sauce is bubbly. Stir in tuna and spaghetti. Keep on low fire until tuna and spaghetti are heated. Serve hot.