Add the quinoa fusilli, and cook according to the packet instructions. Drain the pasta.
Heat the oil in a pan, and add the onion. Sauté until they are golden brown.
Add the garlic, and cook until fragrant.
Flake the tuna into the onion mixture, and heat.
Add the tomato sauce and cooked quinoa fusilli to the tuna mixture. Stir well for 1 minute or so.
Serve with a generous grinding of pepper, basil leaves, and Parmesan cheese.
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!