Tuna With Garlic, Lemon, Capers & Olives

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.

2 tbsp chopped fresh 200 g/7 oz canned tuna, drained flat-leafed parsley, to serve and broken into chunks.

Serves 4

10 minutes.

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.

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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.

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