Serve with a scattering of torn basil leaves.


  • 1 onion (diced)
  • 1 clove of garlic (sliced)
  • 425 g tin of tomatoes
  • 1 tblsp tomato paste
  • salt and sugar for seasoning
  • 4 tblsp water
  • 1 tuna steak
  • oil for cooking
  • 200 g penne pasta
  • handful of black olives and capers
  • fresh basil


For the Sauce:

  1. Heat oil in pan over a medium temperature.
  2. Add onion and slivers of garlic to pan and fry until soft.
  3. Roughly chop the tomatoes.
  4. Add tomatoes, tomato juice and a teaspoon of tomato paste to the onion and garlic.
  5. Add half a cup of water to loosen the sauce and simmer for 15/20 minutes.

For the Tuna and Pasta:

  1. Put pasta on to cook as per packet instructions.
  2. Season tomato sauce with sea salt and sugar and let simmer.
  3. Slice the tuna lengthways and then cut into good size chunks.
  4. Season tuna chunks with sea salt and fry on a hot oiled pan until cooked through and add the capers and whole olives.
  5. Add the tomato sauce to the pan of tuna and mix.
  6. Serve with a scattering of torn basil leaves.