30g green olives, stuffed 20g capers.
Drain tuna in its own juice (300g). Mash with hard-boiled egg yolks basil and flat-leaf parsley and peeled garlic cloves. Gently fold in olive oil. Season with salt and pepper. Chop stuffed green olives and capers and fold in.
Info: Goes well with spaghetti or possibly ribbon noodles.
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