Rigatoni with tuna salad

Prep 5 mins

Cook 12-15 ninutes

350g/12oz rigatoni

210g tin of tuna in olive oil,drained

1 small red onion peeled and finely chopped

3 tbsp fresh parsley, chopped

2tbsp small capers

6 tbsp extra virgin olive oil

juice of one lemon

lemon wedges to serve

1- Bring a large pan of salted water to a rolling boil, Add pasta stir once to separate then return the water to a rolling boil , Cook according to the packet instructions.

2- Meanwhile flake the tuna in a large bowl and add the chopped red onion ,chopped parsley and small capers, in a small bowl mix the extra virgin olive oil and the lemon juice then add it to the tuna mixture and gently mix throughly .

3- Drain the pasta ,shaking the colander well, Put the pasta in a large bowl and add the tuna mixture .Season with salt and  freshly ground black pepper .toss to mix and then serve at once with the lemon wedges and crusty bread .  

 Very easy

Carol's Top Tip..Tinned crab meat makes a fantastic pasta sauce ,substitute it for tuna if you fancy a change