Spaghetti with Tuna & Olives Recipe | Espaguetis con Atún y Aceitunas
The combination of tuna & olives cooked in white wine makes this such a classic Mediterranean recipe. It's perfectly fine to use tinned tuna rather than fresh.
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Ingredients
- approximately 100g of canned tuna per person or 100-150g of fresh tuna per person
- 1 x 200-300g tin of olives cut in half
- 1 large or 2 medium onions thinly sliced or chopped
- 4 or 5 cloves of garlic crushed
- about 400-500g of spaghetti
- half a chicken or vegetable stock cube
- 3 or 4 tablespoons of olive oil
- 150ml of white wine
- freshly ground black pepper
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