Spaghetti with tuna

Serves six 

600 gr spaghetti 
2 cans of tuna (approximately 150 grams each) 
1 small bunch of fresh parsley 
1 small bunch of fresh basil 
2 cloves of garlic fresh lemon zest (approximately half a lemon´s worth) 
1 teaspoon capers 
1 spoonful of black olives 
3-4 sundried tomatoes in olive oil olive oil 
salt 
pepper 

Process the parsley, basil, garlic, lemon zest, capers, olives and tomatoes to a fine paste. Add the olive oil as needed (about a quarter cup), then salt and pepper the mixture to taste. Add the crumbled tuna, drained from the can. Cook the pasta in sufficient, boiling water, well salted, then drain and add the tuna mixture. Serve immediately.