Start by heating Olive Oil in a pan and add the garlic, anchovy fillets, fresh red pepper, diced tomatoes, kalamata olives and capers. Let it simmer for 20 mins.

While the sauce is simmering, season the Bullet Tuna Fillets and fry in a pan on high heat for 2 minutes on each side.

Boil the Spaghetti al dente and add to the pan with a handful of parsley.

Serve the pasta with Bullet Tuna Fillets on top and a drizzle of Olive Oil.