1 oz. butter
1 tbsp. olive oil
1 (6.5 oz.) can tuna, undrained
5/8 c. chicken stock or bouillon
2 tbsp. chopped parsley
Salt and pepper to taste
Freshly cooked spaghetti

Heat the butter and oil in a saucepan. Break up tuna and add with its oil to the saucepan. Cook gently for 3 minutes. Add the stock and simmer for a further 5 minutes. Add the parsley. Salt and pepper to taste. Drain spaghetti thoroughly and put into a warm dish. Add the tuna sauce, toss and serve straight away.