2 tablespoons olive oil
1 tablespoon vinegar
2 roma (plum) tomatoes, seeded and chopped
2 tablespoons Italian-style dried oregano
1/4 teaspoon dried basil
1 (8 ounce) can garbanzo beans, drained
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms, drained
Heat oil in a large nonstick skillet over medium heat. Stir in vinegar, tomato paste, oregano, basil and sage. Sift together and mix in tuna, onion, tomato sauce, mushrooms and olives. Cook over medium high heat for 10 minutes.