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

While the water is heating, make the pesto, heat a small fry pan with a medium heat and add in the almonds and pine nuts, mix continuously, after 3 to 4 minutes and the nuts are lightly pan roasted, remove from the pan and set aside

Add the spinach into a food processor, along with the basil leaves, garlic, the almonds & pine nuts, lemon juice, grated cheese and season with sea salt & black pepper, run the food processor for 1 to 2 minutes or until everything is finely chopped and well mixed together, then slowly pour in the olive oil with the food processor still runnnig, once you end up with a creamy sauce set aside

Once the water comes to a boil in the stock pot, add in the pasta, mix every 2 to 3 minutes

While the pasta is cooking, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, set aside

Once the pasta is cooked just al dente, reserve some of the cooking water, then drain the pasta into a colander, add the pasta back into the stock pot, along with the pesto, drained tuna and 2 to 4 tbsp (30 to 60 ml) of the reserved pasta cooking water, mix together until well mixed, add more pasta cooking water if needed

Transfer into serving dishes and top off with a kiss of grated cheese, enjoy!