1 Packet/Tin of Vegan Tuna (we used Future Farm and it was perfect)
50g Porcini Mushrooms
1 cup Boiling Water
A Drizzle of Oil
1 1/2 Tbsp Minced Garlic
1 Tsp Dried Chilli Flakes
1/4 Cup Chopped Fresh Parsley
100g Black Olives
A Handful of Samphire
1 Can Chopped Tomatoes
400g Spaghetti
Directions
1In a bowl, add your mushrooms and boiling water and allow the mushrooms to soak for about half an hour
2Drizzle some oil in a pan and place on a medium heat
3Add the garlic, pepper flakes, parsley and mix allowing it to cook for a couple of minutes
4Now take the mushrooms out of the bowl allowing the excess water to remain in the bowl. Do not throw the water away, we will be using this in the dish.
5Add the mushrooms in the pan along with the black olives and mix. Allow to cook for a few minutes.
6Add the tuna, tomatoes and mushroom water, simmer and reduce slightly for around five minutes.
7Now add your cooked spaghetti and fold through the sauce
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