1/2 cup (125 ml) chopped celery

1 clove garlic, finely chopped

1 tablespoon (15 ml) olive oil

4 cups (1 litre) grilled tomato sauce (see recipe)

1/4 cup (60 ml) oil-packed black olives, drained, pitted and quartered

1 can 7oz (198 g) tuna chunks in water, drained

1 green onion, thinly sliced

Salt and pepper

In a saucepan, soften the celery and garlic in the oil.

Add the tomato sauce and olives. Bring to a boil and simmer for about 5 minutes.

Add the tuna and onion. Cook for 5 minutes. Adjust the seasoning.

Serve over long or short pasta.

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