Meals and Courses

  • 125 g (4 oz) canned tuna in olive oil, drained
  • 2 tablespoons extra virgin olive oil, plus extra, for drizzling (optional)
  • 4 ripe tomatoes, roughly chopped
  • 50 g (2 oz) pitted black olives, roughly chopped
  • grated rind of 1 lemon
  • 2 garlic cloves, crushed
  • 2 tablespoons roughly chopped flat leaf parsley
  • 350 g (11½ oz) dried farfalle pasta
  • salt

Put the drained tuna in a large serving bowl. Break it up with a fork, then stir in the remaining ingredients except for the pasta. Season with salt, cover and leave to stand for at least 30 minutes (including the pasta's cooking time), to allow the flavours to infuse.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente, then drain. Toss with the tuna mixture. Serve immediately with a drizzle of extra virgin olive oil, if liked.

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