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Canned Tuna Pasta with Capers and Lemon Zest

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)

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.

Baked Salmon or Tuna Rolls Spicy Tuna Roll Tuna Melt Cheese Tuna Salad
Baked Salmon or Tuna Rolls Spicy Tuna Roll Tuna Melt Cheese Tuna Salad




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