6 tbsp. olive or corn oil
2 med. onions, chopped
2 oz. sweet vermouth
10 oz. water
2 med. size tomatoes, chopped
Salt to taste
1/2 tsp. black ground pepper
1/2 c. black pitted olives, sliced
1/4 tsp. Italian seasoning
2 (6 1/2 oz.) can solid tuna fish in spring water, break into pieces
1 lb. linguine pasta

Use skillet large enough for all ingredients except pasta. Place in oil, onion, vermouth and 3 ounces of water. Use medium-high heat and cook onions for 10 minutes, stirring frequently. (If the onion starts to stick, add another ounce or 2 of water). Then add the tomatoes, salt, pepper, olives, and Italian seasoning. Lower heat to medium. Add 3 ounces of water. Cook 15 minutes, stirring often. Add the tuna and remaining water. Cook another 5 minutes. Remove from heat and set aside. Cook pasta as directed on package. Drain, and pour tuna sauce over pasta to serve.

NOTE: If sauce becomes too thick while pasta cooks, use water from the pasta to thin the sauce.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed. Makes 4-6 servings.