• 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.