Tuna and spinach pasta is given a fresh twist with a squeeze of citrus. Photo / Kellie Blizard

The cooking oil that carries the ingredients of this dish becomes the sauce, so use your best olive oil.

1. Warm the oil in a pan.

2. Drain a can of tuna (in spring water, not oil) and break the tuna into chunks. Add to the oil and warm the tuna.

3. Add some shredded fresh spinach or baby spinach leaves and season with salt and pepper.

4. Squeeze in some fresh lemon or orange juice.

5. As soon as the spinach wilts, toss through your pasta, previously cooked and drained but still hot.

- Herald on Sunday

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