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1
Put a pan of water on the stove with a dash of olive oil, a bayleaf, a pinch of salt and an unpeeled clove of garlic.
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2
Turn up the heat wait for it to boil
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3
Put some oil in a large pan with a pinch of salt.
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4
Add the onions, crushed garlic and a pinch of salt.
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5
Cook for a few minutes over a gentle heat.
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6
Chop the red pepper and add together with the chilli flakes.
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7
Stir.
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8
Wash the mushrooms and chop them into small pieces.
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9
Add to the pan together with a slosh of white wine.
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10
Cover and leave over a low heat for 10 minutes.
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11
The water should.be boiling by now so add the pasta and turn down to a moderate heat.
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12
Grate the cheese.
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13
Chop the tuna into snall chunks.
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14
Squeeze the lime juice over the pieces.
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15
Chop the chives and get the capers ready too.
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16
We'll add these right at the end when we've finished cooking so it's better to have them ready in advance so the pasta doesn't get cold
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17
After 10 minutes the veg is ready.
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18
Strain the pasta and add to the pan.
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19
Add the tuna, capers and chives and a dash of soy sauce.
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20
Stir well.
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21
Serve in warmed shallow dishes.
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22
Add freshly ground black pepper and some grated.cheese.
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23
Enjoy!
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24
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