Pasta with a garlic-tomato sauce, seared tuna and a topping of lemon preserve with fresh mint. (You can use chicken breast in cubes if you want instead of fish.)
1- Cook your pasta of choice al dente.
2- In a small pan, fry a little bit of crushed garlic and a teaspoon of tomato paste. Set aside.
3- Cook the tuna cut in cubes in a pan with a little bit of olive oil. Cook until it is slightly brown but still raw or pink inside.
4- In a large bowl, place the cooked pasta and mix in the garlic and tomato.
5- Place the pasta on a plate, top with the fish. Pour some liquid from the lemon preserve jar (you could use lemon juice if you don’t have any preserves) and sprinkle with fresh mint leaves.
Serve immediately. You can add some chili flakes or Chile Chipotle if you so desire.