Fisherman's tuna stew with spicy cloved pears

For the tuna stew

3x 6 1/2 or 7-oz tuna

1/2 cup sliced onion (separated into rings)

1 (1 lb. can) whole tomatoes1 can (4-oz.) sliced mushrooms

1 tbsp. minced parsley

3/4 tsp. salt

1/4 tsp. ground pepper or marjoram

8-oz pkg sea shell macaroni

Drain off oil tuna in heavy skillet; saute onion rings until tender but not brown, about 5 minutes. Add tomatoes and juice, mushrooms and juice, parsley, salt and pepper or marjoram. Cook, stirring occasionally, for 10 minutes. Add tuna, cut into peces as pictured. Simmer until tuna is hot, about 5 minutes.

Meanwhile cook macaroni according to package directions, drain.

Serve tuna over macaroni.

For spicy cloved pears side dish.

1 (30-oz) can pear halves

1 tbsp. whole cloves

1 or 2 3-inch sticks cinnamon

2 strips lemon peel

Stud pears with cloves; pour pear syrup into saucepan. Add studded pears, cinnamon sticks and lemon peel. Simmer for 10 minutes; remove pears and serve hot.