1 c. plain yogurt
2 garlic cloves, minced
1/2 tsp. salt
4 tbsp. butter
4 tbsp. olive oil
4 med. onions, finely chopped
6 tomatoes, peeled, seeded & chopped
Salt & pepper to taste
2 (7 1/2 oz.) cans water packed white albacore tuna, drained & flaked
1 lb. imported semolina pasta

Blend yogurt, garlic and salt very well and set aside. In saucepan, heat butter and oil. Saute onions until soft, do not brown. Add tomatoes, salt, and pepper; simmer for 20 minutes. Stir in the tuna. Pour hot, drained spaghetti into a large bowl. Pour tuna sauce over pasta and mix until all the pasta is coated with sauce. Drizzle a little of the yogurt sauce over each portion of pasta. Serves 4 to 6.