Linguine al tonno e olive

Linguine with tuna and olives

Fresh tuna and olives go lovely together in this pasta. One tuna steak can go a long way, so it's economical too! You could of course use tinned tuna but for the best flavour, use fresh. This dish is ready in 20 mins so great for a weeknight dinner. Ingredients for 4 people:

1. 400 g of linguine

2. 1 fresh tuna steak - 150-200 g or so

3. Handful pitted black olives

4. Plenty of fresh parsley

5. Small tin of chopped tomatoes - 200 g

6. Salt to taste

7. Olive oil

8. Clove garlic

Method:

1. Bring a pot of salted water to the boil and cook pasta according to instructions.

2. Chop the tuna into small chunks. Chop the olives and parsley.

3. Heat oil in a pan on medium heat and cook garlic to infuse the oil. Remove the garlic.

4. Add the tuna and continue cooking on medium heat.

5. After 2-3 mins, add the tomatoes and olives.

6. Continue cooking for another 3-4 mins while the pasta finishes cooking.

7. Add parsley right at the end.

8. Drain pasta al dente. Add to sauce and mix well.

9. Serve with more fresh parsley and enjoy!