Julie Le Clerc: Tuna, rocket, lemon and olive pasta

Tuna, rocket, lemon and olive pasta. Picture / Carolyn Robertson

Serves 4

350g pasta shapes, such as penne or fusilli (I used orecchietti)
3 Tbs olive oil
3 cloves garlic, crushed
finely grated zest and juice of 2 lemons
2 x 185g cans tuna, drained and flaked
150g packet baby rocket leaves
1/2 cup small black olives
sea salt and freshly ground black pepper

1. Cook pasta in a large saucepan of boiling, well salted water according to packet instructions or until al dente.

2. At the same time, heat a large saucepan, add oil and garlic and cook for 30 seconds. Add lemon juice and zest, then tuna and simmer for 1 minute.

3. Drain pasta and add to the tuna mixture with the rocket leaves and olives and toss well. Season with salt and pepper to taste and serve immediately.