Any type of pasta (Rigaoni, Ziti, Spaghetti, etc.)
Olive oil
Bok choy
Napa lettuce
Green cabbage
Mushrooms
Onion
Black olives
Can tuna
Paprika
Black pepper
Cayenne pepper
Cloves of garlic
Pecorino Romano cheese
Tabasco sauce

Cook pasta "all dente", set aside.

Combine all vegetables - cut to bite-size pieces. Simmer in a small amount of water with generous amount of olive oil. Make sure that the olives are pitted and crushed.

When vegetables are soft - not limp, add tuna. Mix - then add all spices to taste. Caution: Use less than 1/2 teaspoon of cayenne pepper and use about 1 tablespoon of paprika.

Mixture should appear red in color. Add Tabasco sauce to taste - last! Serve and top off with Pecorino Romano cheese and enjoy with red or white wine!