medium-low heat. Add the diced tomatoes with their juice (enough juice for at least 2 1/2 cups); simmer the sauce for 15 minutes or longer; drain the tuna and add to the sauce, splitting the large pieces with a fork and let the tuna cook a few minutes with the tomato sauce. Add the garlic the last few minutes of cooking, taste and adjust seasoning. Cook the pasta according to the directions on the box and drain; coat the pasta with a swigger of olive oil and serve with the sauce. This weekend was one of steady rain, even a hail storm in the mountain; nevertheless, 35,000 people braved the elements to take part in the annual Beirut Marathon. I was safely tucked away at home in Deir el-Qamar, glancing occasionally at the rain outside and the thick blanket of fog that had engulfed the house. This traditional stew ( yakhneh ) is for this type of weather. INGREDIENTS: 6 servings 1 lb stew meat (or 3 lamb shanks, cut into 2 inch chunks) 1 lb potatoes 1 lb tomatoes (or a large can) 2 onions, chopped 3 cloves of garlic (optional) 1/2 bunch of cilantro (optional) salt, pepper, dash of allspice, dash of cinnamon chopped parsley to garnish 1/4 cup of oil METHOD: Sprinkle the meat with spices; heat the oil and brown the meat for 10 minutes on all sides. Pour 6 cups of tap water on the meat, cover and bring to a simmer; uncover the pot