Tuna with lemon and capers
28 April 2009
Tuna with lemon and capers
Prep time: 5mins
Cook time: 20mins
Serves: 4
Ingredients: 500g dried pasta, 2x200g tins tuna in oil, 250g cherry tomatoes, 1tbsp drained capers, handful fresh basil, 6tbsp extra virgin olive oil, ½tsp lemon zest, 2tbsp lemon juice, salt, black pepper
Method: Boil pasta in salted water. Drain and return to warm pasta pot. Add tuna, tomatoes, capers, basil, oil, and lemon zest and juice. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature.
Adapted from Pasta by Ed Treuille and Anna Del Conte. Published by Dorling Kindersley.
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