Categories: Pasta, Seafood, Main dish, Italian 
      Yield: 4 servings 
  
  1 1/2 lb Fusilli, cook al dente 
      5 oz Tuna, canned in olive oil 
      4    Tomatoes, fresh,ripe,cubed 
    1/4 c  Black olives, pitted/halved 
           Extra virgin olive oil 
           Salt 
           Fresh ground black pepper 
      2 cl Garlic, large, fine chopped 
           Parsley, fresh chopped 
      6    Mint leaves, fresh 
    1/4 c  Dry white wine 
  
  Drain the tuna. In a skillet, saute the garlic and parsley in a little oil 
  over medium heat. As soon as the garlic starts to become transparent, add 
  the 
  tune crumbled by hand and let cook for 2 minutes longer. Then add the 
  olives, 
  wine and tomatoes, and simmer for 10 to 15 minutes longer. Add the mint 
  leaves, salt and pepper. Toss in the cooked pasta and mix gently. Serve 
  immediately.