- 350g pasta shells
- 200g pack trimmed fine beans, cut into short lengths
- 200g can tuna in oil
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- grated zest of a lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 heaped tbsp small capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- generous pinch of chilli flakes
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- olive oil for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes 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.
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.