Summary

Ingredients

• 350 g ribbon pasta, reen
• 2 onions)
• 1 clove garlic
• 1 tablespoon olive oil
• 2 cans tuna, natural
• 250 ml whipped cream
• 1 glass capers, drained weight 35 g
• 1 teaspoon cornstarch
• 0.5 ½ lemon (s), the juice and zest it
• salt and pepper

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Instructions

1. Cook the noodles al dente.
2. For the sauce, fry the diced onions and the diced garlic in hot oil until translucent. Add the tuna with the liquid, cream and capers. Bring to the boil, thicken with the cornstarch and season with salt, pepper, lemon juice and zest.