Ingredients
- 2 tsp finely chopped red onion
- 1 tsp caper
- 1 tbsp pesto
- 2 tsp olive oil
- 185g can of tuna in spring water, drained
- 100g leftover pasta shapes
- 3 sundried tomatoes, chopped
Method
-
Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.