Dice the onion, chop the garlic and sauté without browning on low heat in the olive oil. Debone the olives and cut the tomatoes in half and add together with the pine nuts tossing continuously on low heat. Add the cooked pasta and toss well together, than also add the roughly chopped basil leaves, baby spinach and season. On a clean chopping board and with a sharp knife slice the tuna in thin slices toss lightly with the pasta and serve.

Serves 2

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