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Ingredients
Method
- 350g pasta shells
- 200g trimmed fine green beans
- 200g quality can of tuna in oil
- 1 tbsp capers
- 1 lemon, zest only
- Pinch of chilli flakes
- Olive oil for drizzling
- Cook the pasta in boiling salted water until al dente, with the beans tossed into the pan for the last 3 mins. Meanwhile, tip the tinned tuna into a bowl and flake the fish, then stir in lemon zest, capers, chilli, and plenty of seasoning.
- Drain the pasta and beans, then toss with the tuna mixture. Drizzle in some olive oil, then serve with a tomato salad.
25 mins
4 serving
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