Directions
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Step 1
Finely chop a clove of Garlic (1 clove).
Step 2
Heat the saucepan then add a generous drizzle of Extra-Virgin Olive Oil (to taste). Once the oil has begun to warm, add the garlic then stir while it simmers on medium heat for 1-2 minutes.
Step 3
Add the Chunky Tuna in Olive Oil (350 gram) to the saucepan. Cook the tuna for around ten minutes, stirring occasionally.
Step 4
Add Dry White Wine (1/2 cup) and stir through once again. Let the wine evaporate and in the meantime, cut the Cherry Tomato (10) into 2-3 pieces (depending on the size).
Step 5
Once there is just a small amount of liquid left, add the Capers (60 gram) and cherry tomatoes.
Step 6
In a pot of boiling water, add a generous pinch of Sea Salt (to taste) and stir it through, then the Mezze Maniche Pasta (500 gram). Cook according to package directions.
Step 7
By now the tuna mixture should begin to cook through which means it’s time to squeeze in the Lemon (1/2). Stir well and let simmer on low for a few minutes.
Step 8
Add a generous bunch of Fresh Parsley (to taste) and mix once again before sprinkling in a pinch of sea salt.
Step 9
Stir the tuna through the pasta until it is completely smothered and bursting with colour! Sprinkle a small amount of fresh parsley over the top and serve immediately – this tuna pasta dish is best served hot.
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