350 g/12 oz dried conchiglie.
2 tbsp lemon juice or gnocchi.
1 tbsp capers, drained.
4 tbsp olive oil 10-12 black olives, pitted and sliced.
4 tbsp butter 3 large garlic cloves, sliced thinly.
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2 tbsp chopped fresh 200 g/7 oz canned tuna, drained flat-leafed parsley, to serve and broken into chunks.
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan.
Heat the olive oil and half the butter in a frying pan over a medium-low heat. Add the garlic and cook for a few seconds until just beginning to colour. Reduce the heat to low. Add the tuna, lemon juice, capers and olives. Stir gently until all the Ingredients are heated through.
Transfer the pasta to a warm serving dish. Pour the tuna mixture over the pasta. Add the parsley and remaining butter. Toss well to mix. Serve immediately.