Put a small bowl and a cutting board on the counter
In the bowl empty two cans of Yellowfin tuna in olive oil
Top with the zest and juice of one lemon
Set aside
Large lidded frying pan on medium, medium low heat add
A third a cup of olive oil
3-4 (depending on mood) anchovies
Tablespoon of capers, drained
8-10 Kala olives roughly chopped
2 pressed garlic cloves
Sauté until anchovies melt
Add can of whole San Marzano tomatoes, breaking tomatoes up a little
Raise heat to boil
Add a half cup of white wine and burn off
Turn heat to medium low and add tuna and lemon mixture
Allow to simmer while you make Penne
Garnish with chiffonade of basil