3 80g cans of Rio Mare Tuna in Olive Oil
200g of tomato purée
1 small onion
½ clove of garlic
100 ml of white wine
1 sprig of parsley
1 sprig of basil
40 g of extra virgin olive oil
salt to taste
1. Chop the onion, finely chop the garlic and then chop the basil and parsley separately. Sauté the onion and garlic in a skillet until translucent. Add the wine and cook for about 3 minutes until the alcohol has evaporated.
2. Add the tomato purée, season with salt and cook for about ten minutes. Add the drained tuna and the chopped aromatic herb, stir all the ingredients together for about one minute and remove the sauce from the flame.
3. You can also add a sachet of saffron to the sauce to give it an unusual, tantalizing flavor.