Easy, healthy and post-holiday budget-friendly: what`s not to love about tuna? Make sure you`re using BC wild Albacore tuna when trying out this MSC-certified recipe and you`ll have a good conscience to match the taste!
- 1 lb (500g) bow tie (farfalle) or shell (conchiglie) pasta
- 3 oz. (90g) capers
- 1 small onion
- 4 cloves of garlic
- ½ cup kalamata olives
- ¼ cup parsley
- 1 lemon
- 2 cans of albacore tuna
- olive oil
Finely chop capers, onion, garlic and parsley. Set aside in bowl.
Cook pasta until al dente and drain.
Toss in your mixed ingredients, and add kalmata olives and albacore.
Top with the juice of 1 lemon and olive oil to taste. Crack fresh ground pepper and garnish with few sprigs of parsley (or garnish of choice).
Eat hot or cold.