Fresh egg linguine!

Toast pine nuts in oven at 400 degrees until slightly browned. Sautee the shallot in the oil until translucent. Add the olives, tomatoes and tuna (with oil) and simmer for 5 minutes. Meanwhile, cook the fresh pasta. (If you use dried, begin the pasta before you start the sauce. Add capers and simmer for one more minute. Add the drained pasta quickly to the sauce. Finish with the pine nuts then toss and serve.