Heat the olive oil and butter in a large pan over medium heat.

Add the onion and peppers and cook, stirring, for 2-3 minutes until softened.

Add garlic then cook for further 2-3 minutes.

Add tuna, tomatoes, bay leaf and oregano; mix to combine.

Taste and season with sea salt and freshly ground black pepper.

Bring to a boil, cover, reduce heat to low and simmer for 10 - 15 minutes.

Sprinkle chopped parsley, if desired.

Serve the ragu on zoddles or regular pasta.

For Zucchini Zoddles: Use a spiral slicer to cut the zucchini lengthwise into long, thin noodles.

In a large skillet over medium heat, heat ½ tablespoon olive oil.

Add the zucchini.

Season with salt and pepper to taste.

Cook, tossing gently with tongs until the noodles are crisp-tender, 1 to 2 minutes.

Remove the zucchini noodles from the skillet; keep warm.

If the zucchini noodles release too much water you can drain into a colander and pat dry.

Recipe Notes If you don't have sea salt use kosher salt.

Leftovers will keep refrigerated for 5 days or can be frozen for up to 3 months.

This recipe can be adapted for Whole 30 diet:

Do not add the butter.

Use only olive oil.

Use crushed tomatoes instead of tomato sauce, make sure they don't have any sugar added.

If you are following the Keto Diet and want to make this recipe more creamy and luscious add ½ cup of heavy cream after the ragu is simmering for 10 minutes.

For more tips and tricks make sure to check out my suggestions in the post (above).