Spaghetti with Tuna (Adapted from The Silver Spoon)
3 T olive oil
2 garlic cloves, minced
1 can tuna, packed in oil, drained and flaked*
3 T tomato paste**
Fresh Parsley chopped
Heat the oil in a skillet and cook the garlic. Do not let the garlic brown. Add the tuna and mix well. Stir the water into the tomato paste (you may need to add a little more water - you want a loose pudding-like consistency). Cook over low heat for 15 minutes. Meanwhile cook spaghetti in salted water until al dente. Season the tuna/tomato with salt and pepper to taste. Add spaghetti to pan and stir to combine. Add parsley.
Don't skimp on the fresh parsley - it really adds a lot to the dish.
*Tuna used to come in 6 oz cans - now it comes in some crazy 5.something or other ounce - use that size. The original recipes called for 2.5 oz - once again what do I do with the rest? Besides 2.5oz of tuna to 12oz of pasta=not enough tuna to pasta ratio!
**Now I know I've been complaining about the leftover tuna and pasta but I have a solution for the left over tomato paste. I freeze the rest in tablespoon increments in a snack-size zipper bag. You can fit about 3 T to each bag. This way when you get one of these recipes when you only need a tablespoon or two you have it at the ready.