Lemon Tuna Parsley Pasta

Serves 4

• 1/2 bunch of parsley, chopped finely
• 2 cloves garlic, chopped finely
• slosh of olive oil
• small (90g) tin of tuna, drained and flaked (you can use more tuna if you like, and we often do)
• juice of one lemon
• lots of freshly grated parmesan
• freshly ground pepper
• knob of butter (optional)

Put your pasta water on to boil.

Heat the oil in a frypan over a very gentle heat. Add the parsley and garlic and stir. You don’t want it to cook so much as just gently heat through.

When it is heated through, add the tuna, and stir that to heat it through too.

When the pasta is cooked (I recommend spirals, but this is good with spaghetti too), drain it and return it to the saucepan (if there is still a little liquid left, all for the better). Add the parsley, tuna, garlic mixture, the lemon juice, the pepper and the parmesan (and the butter too, if you are using) and give it a good mix.

Taste and add more lemon juice or parmesan to suit.

This is not the world’s prettiest pasta dish, but it is damn yummy.

Posted by Kate in Mains, Tuna, Pasta

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