Put a pan of water on the stove with a dash of olive oil, a bayleaf, a pinch of salt and an unpeeled clove of garlic. Turn up the heat wait for it to boil

Put some oil in a large pan with a pinch of salt. Add the onions, crushed garlic and a pinch of salt. Cook for a few minutes over a gentle heat.

Chop the red pepper and add together with the chilli flakes. Stir.

Wash the mushrooms and chop them into small pieces. Add to the pan together with a slosh of white wine. Cover and leave over a low heat for 10 minutes.

The water should.be boiling by now so add the pasta and turn down to a moderate heat.

Grate the cheese.

Chop the tuna into snall chunks. Squeeze the lime juice over the pieces. Chop the chives and get the capers ready too. We'll add these right at the end when we've finished cooking so it's better to have them ready in advance so the pasta doesn't get cold

After 10 minutes the veg is ready.

Strain the pasta and add to the pan.

Add the tuna, capers and chives and a dash of soy sauce. Stir well.

Serve in warmed shallow dishes. Add freshly ground black pepper and some grated.cheese. Enjoy!!