- 1 packet fresh linguine pasta
- 2 tins MSC certified tuna
- 50g capers, roughly chopped
- 1 tbsp Dijon mustard
- 1 garlic clove, crushed
- 1 lemon, zested & juiced
- A large handful of parsley, mint & basil, roughly chopped
- 50ml olive oil
- salt & pepper
Cook the pasta according to the packet instructions, drain and set aside, making sure to reserve some of the cooking water for the sauce.
In a bowl, combine all of the ingredients except the olive oil, taking care not to break the tuna up too much.
Begin to add the olive oil until you have a loose dressing – you may not need all of the oil.
Add the pasta and a few tablespoons of the reserved cooking water to the sauce and turn everything together until the pasta is fully coated and then season with salt and pepper.
This pasta can be served hot or cold – the flavours will develop as the pasta cools.