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1 cup whole-wheat pasta
2 tbsp. extra-virgin olive oil(*)
2 to 3 tbsp. canned sliced mushrooms
2 to 3 tbsp. roughly chopped sun-dried tomatoes (not the oil-packed variety)(*)
1 to 2 garlic cloves, minced
1 80g can of water-packed tuna (*)(**)
2 to 3 tbsp. crumbled feta cheese
2 to 3 tbsp. freshly grated Parmesan cheese (optional)
(*)You can use tuna and sun-dried tomatoes packed in oil and use the oil for cooking, thus omitting the 2 tbsp of extra-virgin oil required. If so, I highly recommend you only use the varieties that are packed in olive oil, though, and NOT just any vegetable oil.
(**)Use preferably canned tuna with no added salt.
Cook the pasta in enough boiling water to fully cover it, about 8 minutes. Note: I recommend not adding salt to the water, as the feta cheese is already very salty.
Drain the pasta, set aside.
In the same pot, heat up the olive oil.
Add the sliced mushrooms and cook just until they brown a little bit.
Lower the heat and add the sun-dried tomatoes and the garlic. Cook about one minute more.
With a fork, flake the tuna to break up the chunks, and add to the pan. Cook for about one more minute.
Turn off the heat.
Add the drained pasta and then the cheese.
Mix well to combine.
If you like, sprinkle freshly grated Parmesan cheese on top.
Finish it off with a drizzle of olive oil, if desired.
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