2 tsp. olive oil
1 med. onion, minced (about 1/2 c.)
2 c. chopped tomato
1/2 tsp. oregano
6 1/2 oz. can light tuna water packed
2 tsp. capers
2 c. peas, frozen or fresh
8 oz. dry fettuccine (about 4 1/2 c. cooked)
Black pepper to taste

Heat olive oil in large skillet and saute onion, covered, for 5 minutes. Add tomatoes, oregano, drained tuna and capers. Simmer for 10 minutes.

Meanwhile boil fettuccine in 3 quarts of water until al dente. Add peas to skillet and simmer 5 minutes more. Toss tuna with drained fettuccine, and season with pepper. Serves 4. Serve with baked acorn squash sprinkled with nutmeg.