Requirements:
- A few ounces of leftover pasta (there’s absolutely no point cooking new pasta for this)
- A generous handful or scant double handful of fresh tomatoes—I like halved cherries, but chopped works too.
- A glug each of olive oil and balsamic vinegar.
- Salt & pepper.
Optional but strongly recommended: Anything in the savory/salty/tangy spectrum. Capers, olives, salami, &c.
Flake the tuna in a bowl. Put the pasta on top, heated if you want. Throw the tomatoes and any peripherals in a medium-hot pan with the oil and vinegar; cook until the tomatoes start to fall apart. Pour it over the tuna and pasta; mix and eat.
As to why you’d want to eat a can of tuna, that’s between you and God.
Currently reading: HUMAN TARGET vol. 2, by Tom King and Greg Smallwood.