How to eat a can of tuna

Requirements:

A few ounces of leftover pasta (there’s absolutely no point cooking new pasta for this)A generous handful or scant double handful of fresh tomatoes—I like halved cherries, but chopped works too.A glug each of olive oil and balsamic vinegar.Salt & pepper.

Optional but strongly recommended: Anything in the savory/salty/tangy spectrum. Capers, olives, salami, &c.

Flake the tuna in a bowl. Put the pasta on top, heated if you want. Throw the tomatoes and any peripherals in a medium-hot pan with the oil and vinegar; cook until the tomatoes start to fall apart. Pour it over the tuna and pasta; mix and eat.

As to why you’d want to eat a can of tuna, that’s between you and God.

Currently reading: HUMAN TARGET vol. 2, by Tom King and Greg Smallwood.