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.