INGREDIENTS

2 tins of tuna in spring water or oil
1 tin (400g) of chopped tomatoes
2 bell peppers (red and yellow, sliced)
1 onion (sliced)
2 tbs of olive oil – optional
1 cup soured cream
1-2 tbs fresh or frozen dill
sea salt to taste
black peppercorns

METHOD

Fry onions on oil (if using tuna in oil use oil from the tin) until golden, add also peppers and cook only until witted. Stir in chopped tomatoes, tuna and cook until hot. Add cream, dill, season to taste with salt and freshly cracked pepper. Serve over cooked pasta.

Make enough sauce for 500g packet of pasta.