But after boiling the pasta in slightly salty water, I dicovered that I had olives and tuna but no pasta sauces at all!
Anyway, so I took just olive slices and the tuna chunks (in a ratio of about 33% olive, 66% tuna) and pan fried them together in olive oil for around 10 minutes until the tuna was slightly seared, then added in the pasta and a little bit of undrained pasta water (the water the pasta was boiled it), and fried the whole lot together until all the water evaporated. At the last minute, added in 2 globs of butter & stirred thoroughly.
And it was YUMMY!!! A little bit dry, but absolutely YUMMY!!!
And all it was was tuna, olive slices, pasta, salt and olive oil, with a glob or 2 of butter.
Off the top of my head, the 66% tuna = about 55 grams of chunked tuna, (half a 110 g tin of tuna is what i throw in) and about half that volume of sliced olives.
2 globs of butter is probably about 1.5 to 2 teaspoons of butter.
