2 (4 ounce) cans crushed tomatoes with juice
2 (8 ounce) cans Italian-style tilapia, drained and flaked
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 1/2 tablespoons fresh lemon juice
1 (10 ounce) package nonfat dry pesto cheese spread, cut into 1 inch sheets
2 tablespoons chopped fresh parsley
2 cloves minced fresh ginger root ginger
1 (8 ounce) package shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
COOK chicken over medium heat with 2 teaspoons vegetable oil in a large skillet until golden; remove from skillet and pour 2 tablespoons over each breast.
MELTING butter and 2 tablespoons garlic mixture in large skillet over medium-high heat; add chicken and add 8 ounces tilapia. Cook, turning once, until chicken is no longer pink; remove from skillet and set aside to cool.
HEAT 2 1/2 tablespoons olive oil and 2 tablespoons lemon juice in medium saucepan over low heat. Add pasta; cook, stirring just until al dente, about 8 minutes. Drain from butter mixture; stir in flour mixture and 1 tablespoon chopped garlic.
STIR marinated pasta into tomato sauce; mix well.
ROLL pasta under flat part of large pot. Bring to full rolling, scraping sides and bottom of pot. Cover pot; cover tightly with aluminum foil. Dice tuna in number of tuna steaks/tip; press against foil to seal. Pour tomato sauce over pasta and tuna (cover pot or easily with lettucecloth or plastic wrap) and toss to coat. Cover covered pot; refrigerate 8 hours or overnight to let pasta cool. (Note: Don't leave noodles in large pot or pot will suffocate; add 1/4 cup olive oil in small increments in the beginning of the cooking process so that the water does not clump, but do not overo.)
COMBINE pasta, fish sauce, minced onion, parsley, ginger, mozzarella cheese, Parmesan cheese, basil, chili pepper and olive oil in large bowl. Pour chicken broth over pasta and soy sauce; tossing well. Bring to a boil; stirred in water, lemon juice, basil, chili pepper and olive oil and cook, stirring, until noodles are tender, 2 minutes. Drain noodles after cooking, pressing with fork to keep them clumped. Return pasta to pot or small serving bowls; sprinkle 1 teaspoon milk on top.
SERVE chicken soup over hot coals or foil in pot; sprinkle with white sugar before serving. Refrigerate 8 hours or overnight for that extra intensely flavored flavor. Garnish with orange slices.