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