World Cuisine

  • 300 g (10 oz) canned tuna in olive oil
  • 4 tablespoons extra virgin olive oil, plus extra for drizzling
  • finely grated rind of 1 lemon
  • 2 garlic cloves, crushed
  • 2 tablespoons capers in brine, drained and rinsed
  • ½ red chilli, deseeded and finely chopped
  • 2 tablespoons roughly chopped mint
  • 400 g (13 oz) dried fusilli
  • salt

Put the tuna with its oil 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 infuse while you cook the pasta.

Cook the pasta in a large saucepan of salted boiling water for about 10–12 minutes, or according to the packet instructions, until al dente.

Drain the pasta and toss into the sauce. Serve immediately with a bottle of extra virgin olive oil for anyone to drizzle a little extra over their serving.

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