Ingredients (3/4 people) 
250 g Antica Pasta cuttlefish ink fettuccine al nero di seppia, 250 g tuna in oil, salted capers, extra virgin olive oil, salt and pepper.
Execution 
In a bowl mix the chopped tuna with capers, previously washed, squeezed and shredded. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente and add the sauce. Add generously with extra virgin olive oil, sprinkle with pepper and serve immediately.
