Serves: 4-6 | Prep: 5 min | Cook: 9 min | Ready: 14 min
6 oz. can tuna, drained
1 clove garlic, chopped or 1/8 tsp.
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
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.
Top with fresh Parmesan cheese and serve.