Spaghetti with Tuna and Dried Tomatoes from The Mediterranean Kitchen by Joyce Goldstein

Ingredients

• 2 tablespoons (or to taste) minced garlic
• 6 Kalamata olives, pitted and sliced
• 6 tablespoons basil chiffonade
• 6 tablespoons chopped or slivered sun-dried tomatoes
• ¾ pound tuna, grilled and broken into 1-inch chunks
• 1 cup thinly sliced red onion
• ⅓ cup olive oil
• ½ teaspoon freshly ground pepper