Fine tuna sauce with capers and olives

Ingredients for 2 servings:

• 1 tuna
• 2 spring onions
• 1 garlic clove(s)
• 2 tbsp olive oil
• e.g. white wine, dry or broth
• 1 tbsp butter
• some capers
• some olives, black
• 1 tbsp lemon juice, freshly squeezed
• some sage leaves
• 1 tbsp parsley, chopped
• some oregano
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

without cream and tomatoes, summery pasta sauce

First, thinly slice the onions and finely chop the garlic. Chop the herbs finely. Heat the olive oil in a small saucepan. Sauté the onions and garlic over low heat, then add the herbs to the oil. After one minute, add the tuna and sauté for three minutes, then deglaze with white wine. Add enough liquid (stock or wine) to just cover the contents of the pan and season with salt. Simmer for five minutes. Add the capers and quartered olives, season with lemon juice, and season generously with pepper. Finally, stir in a knob of cold butter. Serve the sauce over pasta.