Il-Valur Nutrizzjonali (għal kull porzjon)
Start off by cooking the Bullet Tuna. Add to a greased pan and cook thoroughly.
Heat a good drizzle of olive oil in a large pan. Add the onion and garlic.
Add in the cherry tomatoes, capers, olives, tomato paste and passata.
In the meantime, cook the pasta in some salted water.
Roughly chop the feta with basil and baby spinach, lemon juice until crumbly and herby.
Remove any fish bones from your fish fillets and add the cooked Bullet Tuna to the tomato pasta sauce.
Serve with some chili flakes and the feta mixture on top.
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