PREPARATION

In a non-stick pan fry the tuna on both sides, leaving it pink inside. Cut into cubes, salt and put to one side.
In another frying pan, brown the garlic in a small amount of olive oil, add capers and brown, cut the yellow tomatoes into 4 and add with salt and a pinch of white pepper.
Fry in the the pan until they get a creamy consistency.
Now add the tuna cubes and thyme leaves and flavour with brandy, whiskey or rum.
Cook the Fettuccine in plenty of salt water, drain, add to the pan and toss with the sauce. Sprinkle chopped parsley and serve!