4 tomatoes, peeled, de-seeded and diced 16 fresh basil leaves • 1 clove garlic
olive oil, for drizzling • 350 g/12 oz fusilli 80 g/3 oz canned luna in oil, drained and flaked
12 black olives, stoned and halved 120 g/4 oz mozzarella cheese, diced


1.Put the tomatoes, basil and garlic in a serving bowl, drizzle with olive oil and season with salt.
2.Cook the pasta in a large pan of salted, boiling water until al dente, then drain.
3. Remove and discard the garlic, then tip the fusilli into the bowl. Add the tuna, olives and mozzarella, toss and serve.

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