INGREDIENTS (4 servings)

300g tuna fillet preserved in oil / garlic clove / 2 bay leaves / grated zest from 1 lemon / 1 tablespoon fennel seed / 1 tablespoon black pepper / 70 g green olives / 80 g pine nuts / 250 g penne

Pour the oil of the tuna in a skillet, add the bay leaves, the garlic clove, lemon zest, fennel seeds and pepper, and let it simmer at very low fire for 15 minutes. Chop the olives, crash the tuna and add to the skillet with the pine nuts. Sprinkle with lemon juice and let it heat for 5 minutes. Cook the pasta, drain it and mix it with the tun sauce.