2 oz. butter
1 tsp. anchovy paste
6 oz. Italian green lives, pitted and coarsely chopped
4 oz. capers in vinegar, drained and chopped
7 oz. dry white wine
2 (6 1/2 oz.) cans tuna packed in oil, drained and flaked
1 lb. spaghetti

Saute butter with anchovy paste, olives and capers. Add white wine and tuna and let cook over a low flame for 5 minutes until wine is evaporated.

Cook spaghetti in lightly salted boiling water until al dente. Drain well and toss with sauce. Serve hot.