Stir-fry diced tuna fish in a pan with a garlic clover and a little EVO oil, add the beer and let it steam. Then pour Pomì strained tomatoes and cook for 5 minutes.
Boil the spelt in generous salted water and mix it with the sauce. In another pan, fry some previously-floured sage leaves to decorate the dish. Serve together, with a little raw EVO oil.