Finely chop a clove of Garlic (1 clove).
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.
Add the Chunky Tuna in Olive Oil (350 gram) to the saucepan. Cook the tuna for around ten minutes, stirring occasionally.
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).
Once there is just a small amount of liquid left, add the Capers (60 gram) and cherry tomatoes.
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.
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.
Add a generous bunch of Fresh Parsley (to taste) and mix once again before sprinkling in a pinch of sea salt.
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.