Recipe: Heat the butter and olive oil in a large heavy skillet and saute the onion and garlic for 3 minutes. Add the mushrooms and artichokes and saute for 2 minutes more. Deglaze with the chicken stock and add the tuna, anchovies and fresh parsley. In the meantime, boil the spaghetti al dente according to package directions and toss them in the skillet with the tuna. Add the parsley. Toss well and season with salt and pepper to taste. Transfer the spaghetti to a casserole dish and top with the mozzarella. Bake in a preheated oven at 400 F until the cheese is hot and bubbly. Remove the tuna casserole from the oven and let it stay at room temperature for 5 minutes before serving. (Optional: You can add some capers to the tuna casserole if you like their taste.)

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!