Tuna Pasta Recipe

250g favourite dried pasta

½ tsp sea salt

300g canned tuna, drained

2 tbs Yallateef

1 tbs Yalla Yalla

400g canned, diced tomato

100g roasted, unsalted cashews

50g pumpkin seed kernels

½ tsp Maras chilli

100g kalamata black olives, pitted

In a large saucepan, cook the pasta in twice the volume of salted water. Boil for 8 minutes

or until al dente.

Drain, and put to one side.

In a pan, combine the tuna, Yallateef and Yalla Yalla then cook for 3 minutes.

Add the tomato, cashews, pumpkin seeds and chilli then simmer for 5 minutes.

Add the olives and take off the heat. Add the pasta to the sauce, mix well and serve.