Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

Once it comes to a boil, add in the pasta, mix every 2 to 3 minutes, once it's cooked al dente (check pasta package instructions), remove from the heat and drain into a colander

While the pasta is cooling, thinly slice the onion, finely chop the bell pepper, thinly slice the black olives, finely chop the parsley and drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

Once the pasta is cool enough to handle, add it into a large bowl, along with all the chopped ingredients and the drained tuna, then add in the greek yogurt, finely grate in the garlic and season with sea salt and a generous portion of black pepper, mix together until well mixed

Serve at room temperature or chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!