1. Cook the pasta in lightly salted water until al dente according to the packet instructions.
2. Peel the onions, halve and cut into thin slices. Heat the olive oil in a pan and sauté the onions for 5 minutes.
3. Coarsely mash the tuna with a fork. Drain the olives and capers. Rinse the basil leaves and shake dry.
4. Drain the pasta at the end of the cooking time and mix with the onions, tuna and olives. Season everything with lemon juice, salt and pepper.
5. Serve the pasta, top with basil and capers and enjoy.

Photo & Film: Miesbacher Gastroservice GmbH