Summary

Ingredients

• 2 cans tuna in its own juice
• 1 onion (s)
• 1 clove garlic
• 1 cup cream
• 1 cup crème fraîche
• 1 bunch parsley
• 1 lemon (s), untreated
• 3 tablespoon capers
• 1 dash white wine
• Tagliatelle, green
• pepper
• possibly salt

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Instructions

1. In a pan, fry the onions and garlic in hot oil until translucent.
2. Deglaze with white wine. Then add the cup of cream (or milk as an alternative, depending on your figure !!!). Also add creme fraiche. Add half of the chopped parsley and capers.
3. Now rub the peel of an untreated lemon into the sauce, then season with pepper. Let the sauce simmer for about 15 minutes (on a low level). In the meantime, cook the green ribbon noodles al dente. Finally, add the remaining parsley and the tuna to the sauce and bring to the boil for another 2 minutes over high heat. Season to taste and off with it over the pasta - done, bon appetit !!!