Prep Ingredients

• Peel and thinly slice the onion.
• Peel and cut the carrots into ¼ inch slices.
• Drain and cut the sun-dried tomatoes julienne style.
• Mince the parsley
• Cut the tuna into bite size pieces
• Pit & chop the olives
• Start by bringing a large pot of water to boil for cooking the pasta.
• Heat the olive oil in a large sauté pan over medium heat and sauté the onion and carrots for about 5 minutes.
• Add the sun-dried tomatoes, cover, lower heat and simmer until the carrots and onions are tender. Approximately 5 -8 more minutes.
• Add the pepper flakes and chopped olives, turn up the heat to medium high again and add the tuna.
• Cook for a few minutes until the tuna is cooked to the way you like it.

  Note: some people like their tuna cooked through, some like it rare in the middle. Up to you. Remove the pan from heat.
• Add the parsley to the sauce and season with salt and pepper.
• When the pasta is al dente, drain it and reserve.
• To serve, warm up your serving bowls in the oven or microwave, add some pasta, and top with sauce.
• If you have any extra chopped parsley, you can sprinkle a little on top for appearances.