TUNA WITH LEMON AND CAPERS

NO COOK

SERVES 4

1 lb (500g) dried pasta
2 — 7oz (200g) cans tuna in oil, drained and flaked
8oz (250g) cherry tomatoes
1 tbsp drained capers handful fresh basil, torn 1/2 tsp lemon zest
2 tbsp fresh lemon juice
6 tbsp extra virgin olive oil
salt, black pepper

Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. Drain. Return drained paste to the warm pasta pot. Add tuna, tomatoes, capers, basil, lemon, and oil. Toss well to coat. Add pepper to taste. Serve immediately or at room temperature.

WHICH PASTA

Tubes or shells - conchiglie, gnocchi, rigatoni.

THINK AHEAD

Make up to 1 day in advance if serving as a pasta salad. Cover and refrigerate. Bring to room temperature before serving.