How to Make Tuna, Capers
and Parsley Fusilli?
2 x 425 g / 14 oz can tuna in
spring water, drained
4 tablespoons olive oil
4 small red chilies, finely
4 garlic cloves, finely chopped
1 cup / 60 g / 2 oz finely chopped
6 tablespoons capers
6 tablespoons lemon juice
750 g / 24 oz fusilli
salt and black pepper
Place the tuna in a bowl. Use a
fork to flake gently.
Combine the oil, chilies, garlic,
parsley, capers and lemon juice in a small bowl. Pour over the
tuna and stir gently. Season to taste with salt and black
Set a large pan of boiling salted
water. Place the pasta in the water and cook for 15 minutes or
until al dente. Reserve 1 cup / 250 ml / 8 fl oz of the
cooking water, then drain the pasta.
Toss the tuna mixture through the
pasta, adding enough reserved water to give a moist consistency.
Nutrition per serving: