Boil the spaghetti.
Wash and chop the parsley along with the sage and basil.
Drain the tuna and break into pieces, add chopped anchovies and the chopped herbs and mix well together.
In the meantime, sauté the garlic in the olive oil, add the tuna mixture and let it take on flavour over a low flame.
Drain the spaghetti, pour into a serving fish and top with the warm sauce.
This recipe is taken from the book "Tacuinum dè Eccellentissimi", by Alex Revelli Sorini and Susanna Cutini, ali&no publisher