Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water.
PREPARE THE SAUCE
Braise the leeks in some olive oil and water. Then add the chopped capers, olives and tuna. Add to a mixing bowl with the remaining olive oil, season with salt, pepper and mint.
COOK THE PASTA
Drop the Barilla Fusilli into the boiling salted water and stir. Cook according to the instructions on the pack. Once cooked al dente, drain the pasta and cool until it’s at room temperature. Make sure to add a little oil to avoid sticking.
COMBINE AND SERVE
Toss the pasta in with the sauce and serve with a garnish of fresh mint.
