Serves 4 300g (10.5 ounces) gluten free pasta 2 teaspoons extra virgin olive oil 1 onion, diced 1 carrot, coarsely grated 1 zucchini, diced into matchsticks 2 cloves garlic, crushed (optional) 420g (15 ounces) can crushed tomatoes 2 tablespoons tomato paste ½ cup vegetable or chicken stock 425g (14 ounces) can tuna in water, drained ½ cup fresh parsley, finely chopped Sea salt and black pepper to taste Cook the pasta and drain it. Heat olive oil in a frying pan and gently cook the onion, garlic, carrot and zucchini.  Stir often and cook for 3 to 4 minutes. Add the tomatoes, tomato paste, stock, salt and pepper.  Simmer gently until vegetables are cooked.  Add the parsley and tuna and cook for one more minute. Add the cooked pasta. Serve with a fresh salad.