Tomato-mozzarella tuna pasta

In a large pot, bring salted water to a boil, add the pasta, and cook for 15–16 minutes over high heat until it reaches the desired consistency. Once done, drain.

Meanwhile, heat the olive oil in a large pan over medium heat. Add the diced onion, finely chopped garlic, and fresh tomato, and sauté for 2–3 minutes. Then reduce the heat, add the drained tuna, canned chopped tomatoes, lemon juice, salt, pepper, oregano, and grated parmesan. Cook, stirring occasionally, for about 10 minutes.

Remove the pan from the heat, add the cooked pasta, and toss thoroughly. Divide the pasta onto plates, sprinkle with fresh chives and torn mozzarella, and serve.