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.