This time I leave the labels in full viewIngredients: Tuna – Tuna Belly or “Ventresca” – Capers under vinegar – Onion – Garlic – Tomato sauce or juice – White Wine – Marine Salt – Extra Virgin Olive OilCut the onionPut in the fry pan and let to fadeChop the garlicDrop in the fry panSqueeze out the vinegar from the capersJust like thatAdd to the fry panThis tuna under olive oil is excellentAdd two hundreds grams (seven ounces) Open the Ventresca canI recover the oil to ad to the fry panMake it to fryThen add half glass of white wineAdd four spoons of tomato juiceCook to reduce, check salinityAs it is ready take from the fire and add two pieces of butter, let it to slowly meltCook the pasta in boiling salt waterthen drop in to the sauce and stirput the pasta in the plate adding a piece of Ventresca and serve