Tuna and Cream Pasta

The idea for this recipes comes from the newest issue of the Thermomix magazine. I wanted to cook something fast and without so much prepwork.

It is no big deal to prepare it the regular way in a pan, I will translate the recipe to that method.
I sometimes buy high quality tuna in jars, they come in big chunks and are a lot better then the regular stuff you get in cans.
But the canned tuna will do too. I had a little grated Gryere sitting in the fridge. It was just about 1 heaped tablespoon. I used this to bind the sauce a little. That is not the way it is done in Italy, because they don't like seafood or fish together with strong cheese. You wont be served the fish pasta with Parmesan in Italy. When you asked to have some, they look at you as if you are strange.
Germans love their seafood pasta with Parmesan, so we are strange for the Italans.
When I am in Italy on holidays, I am not asking for Parmesan.  "When in Rome..."

Recipe:
250 g Papardelle
80g onions
2 cloves of garlic
1/3 bunch basil
1/3 bunch parsley
1 tbsp olive oil
200 g double cream
1 heaped tbsp Gryere
1 jar or can tuna (200g)
Salt and pepper

Cook the pasta in salted water until al dente. Drain.

Chop onions and garluc and herbs.
Sautee them in olive oil, add the cream, Gryere and seasoning an cook for 3 min.
Add the tuna and finish.
Pour over the pasta and garnush with more basil.