Simple, fresh and not expensive – that’s good news!
3 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1 tsp chilli flakes
370g can tuna in oil
2 lemons, juice and zest
1 cup fresh rocket leaves
1 tbsp Italian parsley, chopped
Salt & freshly ground pepper
1. Heat oil in a large saucepan and gently cook garlic and chilli flakes. Add drained tuna and stir. Set aside.
2. Cook pasta. Drain and stir into tuna mixture. Add lemon juice and zest and combine gently.
3. Add rocket leaves and parsley, mix gently until rocket wilts. Season and serve at once.