A great pasta dish for any occasion:
Cut tuna into 1 cm cubes. Blanch (scald) the tomatoes, peel and finely dice. Peel and finely chop the garlic. Rinse and dry the mint, pluck the leaves and also chop finely. Remove seeds from chili and cut into thin strips.
Cook pasta until al dente. Heat two tablespoons of oil in the pan, sear the tuna briefly, season with salt, season with pepper, remove and set aside. Add chili, garlic, diced tomatoes, 1/3 of the mint and the wine to the pan and simmer on low heat for 4-5 min. Add tuna again and simmer briefly.
Drain the pasta, mix with the tuna sauce and two tablespoons of olive oil and bring to the table sprinkled with the remaining mint.