Drain the cans of tuna into a fine sieve with a bowl underneath, gently shake the tuna to remove any excess oil, thinly slice the cloves of garlic and finely chop the parsley

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

After a couple of minutes add in the sliced garlic, mix continuously, after 3 to 4 minutes and the garlic is lightly browned, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer

Once the tomato sauce has slightly thickened, about 3 minutes, add in the broth and turn it up to a high heat

When it comes to a boil add in the pasta, mix every 2 to 3 minutes, after 8 to 9 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the pasta is cooked al dente, then remove from the heat

Add the drained tuna into the pasta and the chopped parsley, mix together until well combined, serve directly out of the pan or transfer into serving dishes, enjoy!