1 1/2 lb Fusilli, cook al dente
5 oz Tuna, canned in olive oil
4    Tomatoes, fresh,ripe,cubed
1/4 c  Black olives, pitted/halved
Extra virgin olive oil
Salt
Fresh ground black pepper
2 cl Garlic, large, fine chopped
Parsley, fresh chopped
6    Mint leaves, fresh
1/4 c  Dry white wine

Drain the tuna. In a skillet, saute the garlic and parsley in a little oil
over medium heat. As soon as the garlic starts to become transparent, add
the tune crumbled by hand and let cook for 2 minutes longer. Then add the
olives, wine and tomatoes, and simmer for 10 to 15 minutes longer. Add the
mint leaves, salt and pepper. Toss in the cooked pasta and mix gently.
Serve immediately.