Cilantro Tuna Hot-dish

I'm not a fan of paprika, which seasoned the tuna hot-dish I grew up on. I love tuna and gave it a fresh take with cilantro and jazzed it up. The shells are perfect for engulfing the thick sauce. Enjoy!
9-17-2012 I just made this with Classico Roasted Poblano Alfredo and half can of cream of chicken soup, all I had and it's so good!
Ingredients: 

1 lb Conchiglie noodles (medium shells)
1 26 oz can cream of mushroom soup
2 12 oz cans white tuna in water (DO NOT drain)
1 T cilantro
1T parsley
1/4 t ground red pepper
2 T butter
4 slices swiss cheese
Salt to taste

Directions:

1. Fill a medium kettle with water and 2T salt, bring to boil and add noodles. Cook until tender.
2. In another kettle add cream of mushroom, tuna and it's juices, cilantro, parsley, red pepper and butter. Cook until hot and bubbly.
3. Add sauce to noodles.
4. Salt to taste, you may also want to add more cilantro or red pepper to your liking.
5. Tear up the cheese and stir in. Serve immediately.

David (3), my hot-dish lover, approved!