In a medium saucepan, add salt and enough boiling water to cover the pasta and cook until al dente.
Drain the water using a colander and add some oil to prevent the pasta from sticking and set aside.
In a medium saucepan, heat a third of the oil and fry the garlic for 30 seconds.
Add the mushrooms, season and cook for 3 minutes or until golden brown.
Remove the mushrooms from the saucepan and set aside.
Add the broccoli and 1⁄4 cup of the stock and cook for 5 minutes over high heat or until the stock has evaporated and the broccoli is cooked but still crunchy.
Add the tomatoes and cook for another 3 minutes until the tomatoes are slightly blistered and tip into the mushrooms' bowl.
CREAMY TUNA TOMATO SAUCE:
In a medium saucepan, add the remaining oil and fry the onion for about 4 minutes or until soft.
Add the garlic and the spring onion and cook for a minute.
Stir in the tomato paste, tomatoes and remaining stock.
Bring to the boil and simmer for 10 - 15 minutes until thickened.
Add the milk and cream along with the one can of the tuna.
Cook for a further 5 - 7 minutes until the colour is rich.
Tip in the pasta and half the veggies in the pot with the sauce and mix.
Serve in a large bowl, add the rest of the tuna and veggies and gently toss. Enjoy!
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