Bavette With Liparese Tuna

Preparation:

Preparation: Wash the parsley, dry it and chop the leaves. Keep the mince in a bowl. After pitting the olives, carefully rinse the salt from the capers and mince everything with the garlic. Pour the oil into a saucepan and add the chopped olives, capers and garlic and brown over medium heat, stirring occasionally. Add a few tablespoons of the pasta cooking water and the tuna to the pan. Pepper abundantly, adjust the salt and continue cooking for another 5 minutes. Boil the pasta al dente, drain and pour into a large bowl. Season the bavette with the tuna sauce, sprinkle with the parsley and mix. Bring to the table immediately.