RECIPE FOR: Canned Tuna Pasta with Capers and Lemon Zest

Ingredients: 9 ounces radiatore, ziti or fusilli 2 cans (6 1/2 ounces) white tuna, packed in water, drained 2 tablespoon olive oil 6 tablespoons capers, drained and rinsed 2 strips of lemon zest, finely chopped or grated juice of 1 lemon (about 1/4 cup)

1/2 cup chopped Italian flat leaf parsley leaves 1/2 - 1 teaspoon coarsely ground black pepper 1/4 red onion, chopped (optional) Parmesan cheese (optional)

Method
Place the tuna, olive oil, capers, lemon peel, lemon juice, pepper, parsley and onion in a large serving bowl. Set aside. Bring a large pot of water to boil. Add the pasta and cook until tender. Drain and reserve 1/2 cup of pasta water. Add the pasta water to tuna mixture and stir to combine. Add pasta to tuna and serve immediately.