Tuna n' Spagheti - Director's Cut

Years ago when I lived in a dorm I for some time had this game going with one of the other guys in the kitchen: Whenever one of us was cooking and the other was there the person cooking was subject to using whatever spices the other person would tell him to. The directions could be loose or strict as the person giving them pleased. Maybe it was: "Use any three spices from the top shelf together with cinnamon". Or something similar. We had a lot of fun with it and it broadened our minds. Before this happened I wouldn't have tried to mix mint and (Madras) curry unless I had it from a very trusted source that it should be a good idea - as it happened it arrived more in form of a challenge, but I ended up really liking the result. This stands for me as the definitive version of what I've described here and here.

Ingredients:
- spaghetti (for 1 person)
- 1 small onion
- 1 can tuna
- 2 jalapeños
- approx. 10 cloves spicy pickled garlic
- 1/2 cup green olives
- dried mint
- yellow (Madras) curry powder
- oil
- sour cream

While the spaghetti is boiling, fry onion and drained tuna in a large pan, after a couple of minutes add sliced jalapeños, pickled garlic (as whole cloves) and green (pitted) olives. After an additional couple of minutes add a very generous amount of curry powder (your aim is yellow, and HOT) and some dried mint. When the pasta is ready, drain, mix with the rest and serve in a bowl with a little bit of sour cream on top.