Puttanesca sauce

1 clove garlic

1 shallot

3 tablespoons olive oil

80 g of oil-packed tuna

6 small anchovy fillets

8 tbsp tomato puree

1 tablespoon pickled capers

6 black olives

a pinch of hot chili powder

salt

Finely chop the garlic and the shallot and fry gently in a pan with the olive oil.  Shred  the drained tuna and add to the mixture along with the anchovies, the chopped capers and olives. Mix well and after a few minutes  add the tomato puree, a pinch of chili  powder and  salt to taste.    Cook on medium/high heat for about 15 minutes, stirring often, until the sauce thickens.