1 c. minced onion
1 tsp. minced garlic
1/4 c. olive oil
16 oz. can whole tomatoes
2 tbsp. chopped fresh basil or parsley
Salt and pepper to taste
7 oz. can tuna in water, drained

Saute onion and garlic in the oil in a medium saucepan. Cook at moderate heat until light brown. Meanwhile, place tomatoes and their juice in blender or processor and process until smooth. Add to pan and cook at moderate heat, stirring, until reduced by about 1/3 and slightly thickened. Add rest of ingredients, breaking up tuna with a spoon. Heat thoroughly and serve over pasta of your choice.