Ingredients
- 350g pasta shells
- 200g pack trimmed fine beans, cut into short lengths
- 200g can tuna in oil
- 1 lemon, zested
- 1 heaped tbsp small capers
- generous pinch of chilli flakes
- olive oil, for drizzling
Method
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Cook the pasta in boiling salted water for 8 mins. Add the beans and cook for a further 3 mins until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
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Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.