Technical Stages :

• Split the garlic clove using a knife and remove the shoot.
• Thinly slice the onion.
• Preheat a saucepan on medium heat and add the anchovies with their oil. Smash them so that they form a paste and add onion and garlic.
• Add 2 teaspoons of fennel seeds crushed in your hands to give a aniseed flavour to the preparation.
• Cook the preparation for 5 minutes on medium heat. The onions must not brown.
• Add a good drizzle of balsamic vinegar, crushed tomato and oregano.
• Drain the tuna from its oil or brine.
• Leave to cook for 15 minutes on low heat so that it does not dry out and add the shredded tuna.
• Add a few leaves of chopped basil.
• Serve with pasta (Penne) and fresh grated parmesan.