1 clove garlic, peeled & crushed
2 tbsp. olive oil
2 tbsp. butter
1 (7 1/2 oz.) can tuna in olive oil (do not drain)
2 anchovy fillets, minced
1 tsp. minced parsley
1/8 tsp. freshly ground black pepper

Saute garlic in oil and butter in a saucepan 1 to 2 minutes over moderate heat until golden. Mix in tuna and anchovies, turn heat to low, and warm, breaking up tuna chunks. Cover and simmer 5 minutes. Ladle into a sauceboat, sprinkle with parsley and pepper and serve with spaghetti or linguine. About 360 calories for each of 2 servings.