Pasta with Tuna and Tomato Sauce
Cook the spaghetti in boiling salted water until al dente.
Rinse the tuna, pat dry and chop.
Rinse the tomatoes, cut into quarters, remove the seeds and coarsely chop.
Peel the garlic and chop finely.
Season the tuna with salt and pepper and sauté briefly in hot oil. Remove from the pan. Add the garlic and sauté until fragrant. Add the tomatoes and add a dash of red wine. Cook for about 1-2 minutes. Add the olives and capers and stir to combine. Return the tuna to the pan and cook for about 1 minute. Season with salt, sugar and pepper.
Distribute the drained spaghetti between serving plates, top with the tuna mixture and sprinkle with parsley. Serve garnished with chervil.