- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil
- 1 tablespoon vegetable oil
- 2 tablespoons white wine
- 1 (3 ounce) can tuna, drained
- 1 pound linguine, cooked
- In a medium-size skillet, saute onion, garlic, thyme, and basil in olive oil for about 5 minutes. Add white wine and tuna. Simmer for 10 minutes and serve over linguine.