Rigatoni with tuna, lemon and capers

Recipe~Finder

Cooking time: Less than 15 minutes

Cuisine: Italian

Healthy options: Diabetic; Egg free; Lactose free; Nut free; Healthy

Serves: 4

Type: Easy; Pasta; Seafood; Family

Tools

Kitchen friendly view

Photography: Richard Mortimer

By Suzanne Gibbs

Ingredients

185g can tuna in olive oil, drained, flaked (see tip)
1/3 cup (80ml) extra virgin olive oil
2 tablespoons baby capers
2 garlic cloves, crushed
¼ cup (60ml) lemon juice
¼ cup chopped parsley
375g rigatoni

Preparation method

Combine tuna, ¼ cup of olive oil, capers, garlic and lemon juice in a bowl. Season to taste and stand for 1 hour. Add parsley.

Meanwhile, cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain and drizzle with remaining olive oil. Toss tuna mixture through pasta on low heat to heat through. Serve with a good grinding of black pepper.

Macaroni tuna cheese

Tuna and celery triangles

Tuna and egg salad

Tuna corn and onion quiche

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