Serves: 4-6 | Prep: 5 min | Cook: 9 min | Ready: 14 min
INGREDIENTS
6 oz. can tuna, drained 1 clove garlic, chopped or 1/8 tsp. garlic powder zest of one lemon 2 T. lemon juice, fresh squeezed ¼ cup olive oil 2 T. sliced Kalamata olives ½ tsp. salt ½ tsp. fresh pepper 1 T. fresh flat leaf parsley, minced ½ lb. pasta Fresh Parmesan Cheese
*Optional subs for olives 2 T. capers or 2 T. sun-dried tomatoes
NOTES
DIRECTIONS
Place drained tuna, garlic, lemon zest, lemon juice, olive oil, olives, parsley, salt and pepper in a heatproof bowl. Let the bowl sit over the pot where you’re cooking the pasta. You may have to create a vent between the bowl and pot by placing a wooden spoon just under the lid.
After 8-9 minutes, drain pasta. Stir pasta into tuna mixture and toss well.